Chicken Quesadillas

• 8 flour tortillas
• 2 cups shredded cooked chicken
• 2 cups shredded Mexican cheese blend
• 1 cup diced onions
• 1 bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup sour cream
• 2 tablespoons salsa
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Sauté onions and bell pepper until softened.
3. 3 Stir in chili powder, cumin, and paprika; cook for 1 minute.
4. 4 Add cooked chicken to the skillet and heat through.
5. 5 Place one tortilla in the skillet and sprinkle with cheese.
6. 6 Add a portion of the chicken mixture over the cheese.
7. 7 Top with more cheese and another tortilla.
8. 8 Cook until golden brown on both sides and cheese is melted.
9. 9 Repeat with remaining tortillas and filling.
10. 10 Serve with sour cream, salsa, cilantro, and lime wedges.

Nutrition

Tips

• For a vegetarian option, omit the chicken and add extra veggies like spinach or mushrooms.
• Use a cast iron skillet for even browning and easy flipping.
• Warm the tortillas slightly before assembling for easier handling.

Storage

Store cooled quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Pair with a fresh avocado salad or a bowl of black bean soup.
• Serve with a side of guacamole and salsa for dipping.

FAQ