Chicken Pepper and Onion Quesadillas with Melted Cheese
Two stacked quesadillas hold cooked chicken, softened peppers and onions, and two thin cheese layers. Each round makes two servings, for four portions total.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 4 large flour tortillas
- 1/2 cup bell peppers sliced
- 1/2 cup onions sliced
- 1 tablespoon olive oil divided
- Salt and pepper to taste
- sour cream and salsa optional, for serving
Instructions
Instructions
- Heat 1 teaspoon olive oil over medium heat; cook the peppers and onions until softened. Season to taste, transfer to a bowl, and divide the vegetables into 2 equal portions.
- Coat the skillet with 1 teaspoon olive oil over medium-low heat and lay in 1 tortilla. Add ¼ cup cheese, 1 cup cooked chicken, half the vegetables, another ¼ cup cheese, and a second tortilla.
- Cook until the bottom is golden, turn with a broad spatula, and cook until both sides are golden, the cheese melts, and the filling reaches 165°F. Transfer to a board; repeat with the remaining 1 teaspoon oil, 2 tortillas, and remaining filling in the same quantities.
- Let each round settle briefly, cut into wedges, and divide each round between 2 servings. Serve the 4 portions with optional sour cream and salsa.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days of the chicken’s original cooking date.
- Reheat portions to 165°F in the filling; store sour cream and salsa separately.