Ingredients
Scale
- 2 boneless chicken breasts (about 1 lb)
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 cup bell peppers (sliced)
- 1 medium onion (sliced)
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat skillet over medium heat.
- Season the chicken breasts with salt, pepper, cumin, and chili powder. Cook in olive oil for about 6-7 minutes on each side until golden brown. Remove from skillet and let cool.
- Sauté sliced bell peppers and onion in the same skillet for about 5 minutes until softened.
- Shred or chop the cooked chicken into bite-sized pieces.
- On a tortilla, layer half with cheese, chicken, sautéed vegetables, and more cheese. Fold the tortilla over.
- Return to the skillet and cook each side for about 3-4 minutes until crispy and golden.
Notes
- Feel free to add other veggies like spinach or mushrooms for extra nutrition.
- Use different types of cheese like pepper jack for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg