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Chicken Quesadillas
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Season 1 pound boneless chicken breasts with ¾ teaspoon kosher salt, ½ teaspoon chili powder, and ¼ teaspoon black pepper. Cook in a skillet over medium-high for 5–7 minutes per side, until browned and 165°F. Rest 5 minutes, then dice or shred.
- 2
Wipe out the skillet and warm 1 teaspoon oil over medium. Add 1 diced bell pepper and ½ diced onion; cook 4–5 minutes, until tender and lightly browned. Stir in the chicken and 2 tablespoons salsa, then turn off the heat.
- 3
Lay 4 large flour tortillas on a board. Cover half of each with ¾ cup shredded Monterey Jack or cheddar, the chicken mixture, and another small handful of cheese. Fold the empty half over and press lightly.
- 4
Cook the quesadillas in a dry skillet over medium for 2–3 minutes per side, until the tortilla is golden and the cheese pulls when cut. Rest 1 minute, then slice into wedges and serve with sour cream or salsa.