Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 2 cups cooked chicken breast, shredded
- 1½ cups Mexican cheese blend, shredded
- ½ cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- ½ medium red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- to taste salt and pepper
Instructions
- In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Dice the bell pepper and red onion into small pieces for even cooking.
- Lay one tortilla flat and sprinkle half of the Mexican cheese on one half. Layer with seasoned chicken and vegetables, then top with the remaining cheese. Fold the tortilla over.
- Heat olive oil in a skillet over medium heat. Cook each quesadilla for about 3-4 minutes on each side until golden brown and the cheese is melted.
- Let rest for 2-3 minutes before slicing into wedges. Serve hot with your favorite dips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg