Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sliced bell peppers (red, yellow, or green)
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6–7 minutes on each side until fully cooked. Let rest before slicing into strips.
- In the same skillet, sauté sliced bell peppers and onions until tender (about 5 minutes).
- Lay one tortilla flat in the skillet over low heat. Sprinkle half with cheese, then add chicken and vegetables. Top with more cheese and fold.
- Cook for about 3–4 minutes on each side until golden brown and crispy.
- Remove from heat, let cool slightly, slice into wedges, and serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg