Chicken Quesadillas
Description
Make an easy, delicous meal that's ready in about 30 minutes. These quesadillas are crispy on the outside and cheesy on the inside.
Ingredients
Quesadillas:
2 t. chili powder
3/4 t. kosher salt
1/2 t. garlic powder
2 c. diced or shredded cooked chicken (about 2 medium breasts or 2 to 3 thighs)*
1 T. olive oil
1/2 yellow onion, diced
1 red bell pepper, diced
1 orange, yellow, or green bell pepper diced (or 1 c. chopped veggies, like baby spinach, mushrooms, zucchini, etc.)
hot sauce, optional
1 1/4 c. shredded pepper Jack or Monterey Jack cheese, divided
3/4 c. shredded sharp Cheddar cheese, divided (or more Monterey Jack)
4 medium whole wheat tortillas
oil, butter, or non-stick spray for cooking the quesadillas
Toppings: salsa, guacamole, sour cream or plain Greek yogurt
Directions
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In a small bowl, stir together the chili powder, salt, and garlic powder.
Place the chicken in a medium bowl; sprinkle on half of the spice mixture; stir to coat; set aside.
In a large skillet over medium heat, heat the oil until it's hot and shimmering. Add the onion and bell peppers, and other vegetables you may using, but wait to add spinach. Sprinkle the remaining spice mixture on the top; stir to coat.
Sauté, stirring occasionally, until the onion is turning translucent and brown and the other vegetables are crisp-tender, 6 - 8 minutes. If using spinach, stir it in a few handfuls at a time until it wilts. If wanting the filling spicy, add a few dashes of hot sauce, to taste.
Transfer the vegetables to the bowl with the chicken; stir to combine.
Assembly:
For each quesadilla, top one half of a tortilla with an eighth of the pepper Jack cheese, about 2 1/2 T., an eighth of the Cheddar cheese, about 1 1/2 T.
Spread one-quarter each of the vegetables and chicken evenly on top of the cheese. It will seem to be a lot, but it's fine.
Top each with one-eighth more pepper Jack cheese, about 2 1/2 T. and one-eighth more Cheddar cheese, about 1 1/2 T.
Fold the empty side of each tortilla half over the toppings, pressing gently.
Cooking: Carefully wipe out the skillet used for the vegetables with paper towels.
Heat skillet over medium to medium-low heat, adding a little butter or oil if wanting the tortillas crisper.
Place 1 quesadilla in the skillet with the folded edge running down the center and the open edge facing outward. Lay another quesadilla down beside it facing the opposite direction so it fits in the skillet nicely.
Use a spatula to lightly press down on the tops so they flatten. Don’t worry if some of the cheese oozes out, it will become crispy and yummy. Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas crisp up but don't burn, about 4 or so minutes depending upon your stove.
Carefully flip over; cook the second side for about 2 more minutes, until both sides are a light, crisp golden brown.
Cool the quesadillas on a cutting board for a few minutes or transfer to a 200 degree F preheated oven to keep warm while finishing any remaining batches.
Use a sharp knife or pizza cutter to slice each quesadilla into 3 pie-shaped wedges.
Serve hot with choice of toppings.
4 quesadillas.
*Make it even easier and use store bought rotisserie chicken.