It doesn’t need to be Taco Tuesday or Cinco De Mayo to enjoy this cheesy chicken quesadilla. Unlike with takeout, you don’t have to worry about all the processed junk. This dish is packed with tons of protein, veggies, and cheesy goodness, it’s sure to become a household favorite. You can even throw in whatever leftover veggies and protein you have left in your fridge for a little variety. Simply follow the recipe and swap out the ingredients for the ones you’ve got on hand.
- 2 tbsp. extra-virgin olive oil
- 2 bell peppers, thinly sliced
- 1 onions, thinly sliced
- 2 lb. boneless skinless chicken breasts, sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- Freshly ground pepper
- Kosher salt
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 cup shredded Monterey jack
- 2 cup shredded cheddar
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sour cream, for serving
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Then, add in your onion and peppers, and season with salt and pepper. Cook until they’re tender, about 5 minutes or so. Then transfer to a paper towel-lined plate.
Next, heat the rest of the olive oil over medium-high heat. During that time, season the chicken with spices, salt, and pepper. Transfer the chicken and cook until completely cooked through and golden, about 8 minutes. Then, transfer to a plate.
Now, to assemble: place a flour tortilla onto the skillet. Cover the top half of the tortilla with the cooked chicken mixture, pepper and onion mixture, a generous sprinkling of both cheeses, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, about 3 minutes per side. Repeat steps 1-3 to make 4 quesadillas.
Finally, slice the quesadillas into wedges and serve with sour cream.
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