Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 1 cup cheddar cheese, shredded (about 100g)
  • 1 cup Monterey Jack cheese, shredded (about 100g)
  • 1 cup bell peppers, thinly sliced (about 150g)
  • ½ cup onion, thinly sliced (about 75g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon taco seasoning (5g)
  • Salt and pepper to taste
  • 4 large flour tortillas (about 10 inches / 25 cm diameter)
  • Cooking spray or additional olive oil

Instructions:

  1. Preheat the skillet over medium heat.
  2. Add olive oil, then add onions and bell peppers. Cook until softened (about 3-5 minutes).
  3. Add shredded chicken to the skillet. Sprinkle taco seasoning, salt, and pepper. Stir until mixed.
  4. Place a tortilla in the skillet. Evenly distribute some of the chicken filling and add a mix of both cheeses. Top with a second tortilla.
  5. Cook for 3-4 minutes on each side, or until golden brown and cheese is melted. Use the spatula to flip carefully.
  6. Repeat the process with remaining filling and tortillas.
  7. Remove from skillet, cut into wedges, and serve hot.