By Shona Bonewit
Slice the cooked chicken into thin strips if not already done. Set aside.
Dice the bell peppers into small, bite-sized pieces.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the bell peppers and sauté for 3-4 minutes until softened.
Add the sliced chicken to the skillet with the bell peppers and season with salt and black pepper. Cook for an additional 2 minutes, stirring to combine. Remove from heat.
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil to the pan.
Place a tortilla in the skillet and sprinkle about 1/3 cup of cheese over one half. Top with a portion of the chicken and bell pepper mixture.
Fold the tortilla over the filling to create a half-moon shape. Press down slightly with a spatula.
Cook for 2-3 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden brown and the cheese is fully melted.
Remove from the skillet and let cool slightly. Repeat steps 5-8 with the remaining tortillas and filling.
Slice each quesadilla into thirds and serve with a dollop of sour cream.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Main Course Quick and Easy recipe is ready in 25 minutes and features tortillas, cooked chicken, shredded cheese and other delicious ingredients. Contains 400 calories total.
Slice the cooked chicken into thin strips if not already done. Set aside.
Dice the bell peppers into small, bite-sized pieces.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the bell peppers and sauté for 3-4 minutes until softened.
Add the sliced chicken to the skillet with the bell peppers and season with salt and black pepper. Cook for an additional 2 minutes, stirring to combine. Remove from heat.
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil to the pan.
Place a tortilla in the skillet and sprinkle about 1/3 cup of cheese over one half. Top with a portion of the chicken and bell pepper mixture.
Fold the tortilla over the filling to create a half-moon shape. Press down slightly with a spatula.
Cook for 2-3 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden brown and the cheese is fully melted.
Remove from the skillet and let cool slightly. Repeat steps 5-8 with the remaining tortillas and filling.
Slice each quesadilla into thirds and serve with a dollop of sour cream.
Calories per Serving: 400
Your Rating:
