Chicken Quesadilla
April 15, 2021
Prep Time: 10 minutes
Total Time: 30 minutes
Equipment: skillet, chef's knife, cutting board
Serving Size: 1 quesadilla
Ingredients:
1 bell peppers, thinly sliced
1/4 onion, thinly sliced
Kosher salt, as desired
Freshly ground black pepper. as desired
1/2 lb. boneless skinless chicken breasts, sliced into strips
1/4 tsp. chili powder
1/4 tsp. dried oregano
2 medium flour tortillas
1 c. shredded Monterey jack
1 c. shredded cheddar
1/2 avocado, sliced
1 tbsp. vegetable oil (divide in 1/2 tbsp)
1 green onions, thinly sliced
1/2 cup cilantro ( 1/4 cup for garnish, 1/4 cup for cooking)
Sour cream, for serving as desired
Instructions:
- In a medium skillet over medium-high heat, add vegetable oil. Add bell peppers, onion, 1/4 cup cilantro and season with salt and pepper. Cook until soft, around 3 minutes. Set aside
- Heat remaining vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden brown. Set aside
- Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make more quesadillas.
- Slice into wedges and serve with sour cream and cilantro for garnish.