Ingredients:

  • 1 cup cooked chicken, shredded (approx. 150g)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) (approx. 100g)
  • 1/2 cup bell pepper, diced (approx. 75g)
  • 1/2 cup onion, diced (approx. 75g)
  • 4 medium flour tortillas (8 inches, approx. 20cm)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon chili powder (2g)
  • 1/2 teaspoon cumin (1g)
  • Salt and pepper to taste

Instructions:

  1. Shred the cooked chicken and place it in a mixing bowl. Dice the bell pepper and onion.
  2. Add the chili powder, cumin, salt, and pepper to the chicken. Mix well.
  3. Lay a tortilla flat on a clean surface. Spoon half of the chicken mixture onto one half of the tortilla. Top with cheese, peppers, and onions. Fold the tortilla in half.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the folded quesadilla for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes.
  5. Remove from the skillet and cut each quesadilla into wedges. Repeat with the second quesadilla, adding more oil if necessary.