You might be wondering, “do I even NEED a recipe for quesadillas?” We think once you try this one, you’ll be convinced that you only need one. It’s got the perfect blend of cheeses, flavorful sautéed veggies, and lots of hearty fillings that take the quesadilla from dorm food to a healthy, rounded meal.
1 tbsp. extra-virgin olive oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. shredded Monterey jack
2 c. shredded cheddar
1 avocado, sliced
1 tbsp. vegetable oil
2 green onions, thinly sliced
Sour cream, for serving
1. In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
2. Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
3. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas.
4. Slice into wedges and serve with sour cream.
Enjoy our easy chicken quesadillas!