Chicken Quesadilla
Ingredients
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped red bell pepper
- ¾ cup chopped red onion
- ½ cup frozen corn
- 4 8-inch flour tortillas
- 1 cup shredded cooked chicken
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt or kosher salt
- ¾ cup shredded sharp cheddar cheese
- ¾ cup shredded Monterey jack or pepper jack cheese
- guacamole, salsa and/or sour cream for serving
Steps
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add ¾ cup chopped bell pepper, ¾ cup red onion and ½ cup corn and cook, stirring often, until softened, about 6-8 minutes. Remove from the heat.
6-8 min
- Place 1 cup chicken in a medium bowl and evenly sprinkle on ½ teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano and ¼ teaspoon salt. Stir until evenly combined. Add the ¾ cup bell pepper, ¾ cup onion and ½ cup corn and stir to combine.
- To assemble the quesadillas, evenly spread the seasoned 1 cup chicken/veggie mixture and ¾ cup cheese over one half of each 4 tortilla, then sprinkle ¾ cup cheese on top. Fold other half of the tortilla over the filling.
- Heat a grill pan or large skillet over medium heat. Cook two quesadillas at a time, 2-4 minutes per side, until cheese is melted and tortillas are golden brown. Adjust the heat as needed if the outside is browning too much before the cheese is fully melted.
2-4 min per side
Nutrition
Per serving
- kcal
- 389
- protein
- 23 g
- carbs
- 25 g
- fat
- 22 g