Chicken Quesadilla

April 15, 2021
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Geethika Ameneni


Prep Time: 10 minutes

Total Time: 30 minutes

Equipment: skillet, chef's knife, cutting board

Serving Size: 1 quesadilla

 

Ingredients:

1 bell peppers, thinly sliced

1/4 onion, thinly sliced

Kosher salt, as desired 

Freshly ground black pepper. as desired 

1/2 lb. boneless skinless chicken breasts, sliced into strips

1/4 tsp. chili powder

1/4 tsp. dried oregano

2 medium flour tortillas

1 c. shredded Monterey jack

1 c. shredded cheddar

1/2 avocado, sliced

1 tbsp. vegetable oil (divide in 1/2 tbsp)

1 green onions, thinly sliced

1/2 cup cilantro  ( 1/4 cup for garnish, 1/4 cup for cooking)

Sour cream, for serving as desired

 

Instructions:

  1. In a medium skillet over medium-high heat, add vegetable oil. Add bell peppers, onion, 1/4 cup cilantro and season with salt and pepper. Cook until soft, around 3 minutes. Set aside 
  2. Heat remaining vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden brown. Set aside
  3. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make more quesadillas. 
  4. Slice into wedges and serve with sour cream and cilantro for garnish.