Chicken Quesadillas
Prepare chicken quesadillas with seasoned chicken, cheese, and vegetables, cooked on a skillet until golden and crispy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Flour Tortillas (medium size) | 10 | Count |
| Cheddar Cheese (grated) | 300 | Grams |
| Mozzarella Cheese (grated) | 200 | Grams |
| Red Bell Pepper (chopped) | 1 | Count |
| Green Bell Pepper (chopped) | 1 | Count |
| Onion (chopped) | 1 | Count |
| Olive Oil (for cooking) | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Chili Powder | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- Cut the chicken breast into small, bite-sized pieces.
- In a bowl, mix chicken with cumin, chili powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 8-10 minutes.
- Remove chicken from skillet and set aside. In the same skillet, sauté the chopped onion and bell peppers until soft.
- Return the chicken to the skillet and mix with the vegetables. Stir in chopped cilantro.
- Place a tortilla on a clean surface, sprinkle with cheddar and mozzarella cheese, and add the chicken mixture on one half of the tortilla.
- Fold the tortilla in half and press gently.
- Cook the quesadilla on a skillet over medium heat until the tortilla is golden and the cheese is melted, about 3-4 minutes per side.
- Repeat with remaining tortillas and filling.
- Cut each quesadilla into wedges and serve warm.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
SkilletGrater