Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 4 large flour tortillas
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
- 1 cup bell peppers (sliced)
- 1 medium onion (sliced)
- 2 teaspoons taco seasoning
- ½ cup sour cream (for serving)
- ½ cup salsa (for serving)
Instructions
- Preheat a skillet over medium-high heat.
- Season the chicken breasts with taco seasoning and cook in the skillet for about 5-7 minutes per side until golden brown and cooked through.
- Remove the chicken and sauté sliced onions and bell peppers in the same skillet until softened, about 3-5 minutes.
- Slice or shred the cooked chicken and return it to the skillet, mixing with the sautéed veggies.
- In another skillet, place a tortilla flat over medium heat. Add half of the shredded cheese on one side, top with the chicken-veggie mixture, and sprinkle more cheese on top before folding the tortilla.
- Cook each side for about 3-4 minutes until golden brown. Cut into wedges and serve hot with sour cream and salsa.
Notes
- Customize your quesadillas by adding black beans or corn for extra flavor.
- For a healthier option, replace part of the cheese with low-fat varieties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg