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Chicken Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 1/2 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. chicken breast, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 cups Shredded Monterey Jack
  • 2 cups shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium high heat, heat 1 tablespoon olive oil. Add onion and peppers, then season with salt and pepper and cook until tender. Remove vegetables from skillet.
  2. Heat remaining tablespoon oil. Season chicken with chili powder, cumin, oregano, salt and pepper, then add to skillet in a single layer. Sauté, stirring occasionally, until golden and cooked through, about 8 minutes. Remove from heat and stir in sautéed vegetables.
  3. In a clean skillet over medium heat, add a flour tortilla. Top with Monterey Jack, cheddar, cooked chicken mixture, avocado and green onions. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  4. Slice into wedges and serve warm with sour cream.
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Related Recipes

Chicken Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 1/2 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. chicken breast, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 cups Shredded Monterey Jack
  • 2 cups shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium high heat, heat 1 tablespoon olive oil. Add onion and peppers, then season with salt and pepper and cook until tender. Remove vegetables from skillet.
  2. Heat remaining tablespoon oil. Season chicken with chili powder, cumin, oregano, salt and pepper, then add to skillet in a single layer. Sauté, stirring occasionally, until golden and cooked through, about 8 minutes. Remove from heat and stir in sautéed vegetables.
  3. In a clean skillet over medium heat, add a flour tortilla. Top with Monterey Jack, cheddar, cooked chicken mixture, avocado and green onions. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  4. Slice into wedges and serve warm with sour cream.