Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) cumin
  • ¼ teaspoon (1.25ml) garlic powder
  • ¼ teaspoon (1.25ml) onion powder
  • Salt and black pepper to taste
  • 8 large (10-inch) flour tortillas
  • 2 cups (225g) shredded cheddar cheese (or Monterey Jack, or a blend!)
  • ½ cup (115g) chopped red onion
  • ½ cup (115g) chopped bell pepper (any color)
  • Optional: Chopped jalapenos (to taste!)
  • 2 tablespoons (30g) butter, softened (for spreading)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and no longer pink (internal temperature reaches 165°F/74°C).
  2. Add chili powder, cumin, garlic powder, onion powder, salt, and pepper to the cooked chicken. Stir well to coat evenly. Remove from heat and set aside.
  3. Spread softened butter evenly on one side of each tortilla.
  4. Place 4 tortillas, butter-side down, in the skillet (cook in batches if necessary). Sprinkle each tortilla with ½ cup cheese, then top with ¼ of the cooked chicken, red onion, bell pepper, and jalapenos (if using).
  5. Sprinkle over the remaining cheese. Place the remaining tortillas on top, butter-side up.
  6. Cook over medium heat for 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted and gooey. Use a spatula to carefully flip the quesadillas.
  7. Remove quesadillas from the skillet and let cool slightly. Cut each quesadilla into wedges using a pizza cutter or knife. Serve immediately.