Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 4 large flour tortillas
- 1 cup sliced bell peppers (mixed colors)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and cook chicken for about 6-8 minutes per side until fully cooked. Let rest before shredding.
- In the same skillet, sauté sliced bell peppers for 3-4 minutes until tender but crisp.
- Layer shredded cheese, shredded chicken, and sautéed bell peppers on half of a tortilla; fold over.
- Cook each side of the quesadilla in the skillet for 2-3 minutes until golden brown and crispy.
- Slice into wedges and serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (180g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg