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 enhance the flavor.
- 1/2 cup onion, diced sautéed onions bring a sweet flavor.
- 1 teaspoon taco seasoning adjust the amount to your spice preference.
For the Tortillas
- 4 large flour tortillas for better filling capacity.
For Cooking
- 2 tablespoons olive oil helps achieve a golden crust.
Instructions
Preparation
- In a large pan, heat olive oil over medium heat until shimmering.
- Add diced onions and bell peppers to the pan. Sauté until soft and fragrant, about 5 minutes.
- Stir in shredded cooked chicken and taco seasoning. Mix well for about 2 minutes until heated through.
- Place one flour tortilla in the pan. Layer chicken mixture on one half and top with shredded cheese.
- Fold the tortilla over the filling. Cook for 3-4 minutes on each side until golden brown.
- Continue with remaining tortillas, repeating the process until all fillings are used.
- Slice each quesadilla into triangles and serve hot.
Notes
Serve with salsa or sour cream for dipping. Garnish with fresh cilantro for added flavor.
Nutrition
Serving: 1quesadilla | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 10mg
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