Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 cup bell peppers, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, sautéing until soft.
- Stir in shredded chicken, garlic powder, cumin, salt, and pepper; cook for about five minutes until heated through.
- In another skillet over medium heat, place one tortilla down and sprinkle with half the cheese.
- Spoon chicken mixture onto the cheese-covered side of the tortilla. Fold it in half and cook for about three minutes on each side until golden brown.
- Repeat with remaining tortillas and filling. Cut into wedges and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (122g)
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg