Chicken Quesadillas
Nutritional Information
Crispy tortillas filled with seasoned chicken, cheese, and peppers. Perfect for lunch or a quick dinner.
This recipe is originally for 4 servings. How many are you cooking for today?
- 2 cups cooked chicken, shredded
- 4 larges flour tortillas
- 2 cups Mexican cheese blend, shredded
- 1 cup bell pepper, diced
- 1 cup red onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 1 cup salsa
- 2 tablespoons cilantro, chopped
Mix shredded chicken with cumin, chili powder, and paprika.
Heat 1 tbsp oil in a large skillet over medium heat.
Sauté bell pepper and onion until softened, about 3 minutes. Mix with chicken.
Place filling and cheese on half of each tortilla, then fold over.
Cook quesadillas in the same skillet 2-3 minutes per side until golden and cheese melts.
Cut into wedges and serve with sour cream, salsa, and cilantro.
Can be kept warm in a 200°F oven while making additional quesadillas.
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