A crispy, golden quesadilla filled with tender shredded chicken, sautéed peppers and onions, and a blend of melted cheddar and Monterey Jack cheeses. Ready in under 30 minutes, this flavorful Tex-Mex favorite is perfect for lunch, dinner, or a hearty snack.
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté until softened, about 5 minutes.
Add shredded chicken, chili powder, cumin, garlic powder, and salt to the skillet. Stir well and cook for another 3-5 minutes until heated through and well combined.
Lay one flour tortilla flat and sprinkle half of it generously with shredded cheddar and Monterey Jack cheese.
Spread a layer of the chicken and veggie mixture over the cheese, then top with more cheese.
Fold the tortilla in half, pressing gently to seal the filling inside.
Heat a clean skillet over medium heat and lightly butter or spray it. Place the folded quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and cheese is melted.
Remove from heat and let the quesadilla rest for 1-2 minutes before cutting into wedges.
Serve warm with salsa, sour cream, guacamole, or your favorite dips.