Cheesy Chicken & Pepper Quesadillas

Crisp, golden flour tortillas stuffed with taco-seasoned chicken, sautéed peppers and onions and a heap of melted cheese, served with salsa and sour cream.

Ingredients

• 4 large flour tortillas
• 1½ cups shredded rotisserie chicken
• 1 bell pepper, thinly sliced
• ½ onion, thinly sliced
• ½ packet taco seasoning
• 2 cups shredded Mexican cheese
• ¼ cup sour cream
• ½ cup salsa

From your pantry: 2 tbsp oil.

Instructions

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the onion and pepper until soft and lightly charred, 4 to 5 minutes.
2. Add the chicken, taco seasoning and ¼ cup water and simmer, stirring, until the liquid is mostly gone, 2 to 3 minutes. Transfer to a bowl and wipe out the pan.
3. Sprinkle ¼ cup cheese over half of each tortilla, add a quarter of the chicken mixture, then another ¼ cup cheese. Fold the tortillas over.
4. Brush the skillet with a little oil and cook 2 quesadillas at a time over medium-low heat until golden and the cheese has melted, 3 to 4 minutes per side.
5. Let them rest 2 minutes, cut each into 3 wedges and serve with salsa and sour cream.

Tip: Putting cheese on both sides of the filling glues the quesadilla together so nothing falls out when you flip or cut it.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

You might also like

Sheet-Pan Steak Fajitas30 min · 970 kcal · 53 g proteinFreezer-Friendly Breakfast Burritos40 min · 625 kcal · 30 g proteinBlack Bean & Corn Quesadillas20 min · 750 kcal · 30 g proteinChipotle-Style Chicken Burrito Bowls30 min · 870 kcal · 54 g proteinTurkey Sausage, Egg & Cheese Breakfast Quesadillas30 min · 700 kcal · 46 g proteinTex-Mex Migas with Crispy Tortilla Strips25 min · 570 kcal · 23 g proteinGround Turkey Taco Salad with Salsa Ranch25 min · 800 kcal · 41 g proteinOne-Pan Turkey Taco Rice Skillet35 min · 890 kcal · 47 g protein