Servings: 4 quesadillas
Calories: 350kcal
Equipment
- large pan
Ingredients
For the Filling
- 2 cups cooked chicken, shredded using leftover chicken is a great way to save time and add flavor
- 1 cup shredded cheese cheddar or Monterey Jack melts beautifully
- 1/2 cup bell peppers, diced colorful bell peppers add a nutritious crunch
- 1/2 cup onion, diced sautéed onions bring a sweet flavor
- 1 teaspoon taco seasoning adjust to your spice preference
For the Tortillas
- 4 large flour tortillas choose large tortillas for better filling capacity
For Cooking
- 2 tablespoons olive oil ideal for sautéing
Instructions
How to Make Chicken Quesadillas
- In a large pan, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Add 1/2 cup diced onions and 1/2 cup diced bell peppers to the pan. Sauté until the veggies are soft, about 5 minutes.
- Stir in 2 cups of shredded cooked chicken and 1 teaspoon of taco seasoning. Mix well for about 2 minutes.
- Place one flour tortilla in the pan. Layer the chicken mixture and top evenly with 1 cup of shredded cheese.
- Carefully fold the tortilla over the filling. Cook for about 3-4 minutes on each side until golden brown.
- Continue with the remaining tortillas, repeating the process until all fillings are used.
- Once cooked, slice each quesadilla into triangles and serve hot.
Notes
Enjoy with salsa or sour cream for dipping. Garnish with fresh cilantro if desired.
Nutrition
Serving: 1quesadilla | Calories: 350kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 10mg
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