Ingredients
Scale
- 2 large flour tortillas
- 1 ½ cups shredded cooked chicken (leftover rotisserie works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup diced bell peppers
- 1 small onion, sliced
- 2 tablespoons olive oil
- Optional toppings: sour cream, guacamole, salsa, fresh cilantro, jalapeños
Instructions
- Prepare the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced bell peppers and sliced onion. Cook until soft and caramelized. Add shredded chicken and season with salt, pepper, and optional spices like cumin or chili powder. Stir well and remove from heat.
- Assemble the quesadilla: Lay one tortilla flat. Spread a layer of shredded cheese over one half, add the chicken mixture, and top with more cheese. Fold the tortilla in half.
- Cook the quesadilla: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the folded quesadilla in the skillet and cook for 3–4 minutes on each side, pressing gently with a spatula, until golden brown and crispy.
- Slice and serve: Let the quesadilla rest for a minute before slicing into wedges. Serve with sour cream, guacamole, and salsa.
Notes
- Use fresh tortillas for the best results.
- Medium heat ensures the tortilla crisps without burning.
- For extra crispiness, bake at 400°F for 5 minutes after pan-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Mexican-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg