Chicken Quesadilla

Ingredients

• •2 pcs Flour tortilla
• •200 g Chicken
• •150 g Cheese
• •1 pcs Bell pepper
• •1 to taste Flour tortillas
• •1 to taste Cheddar cheese
• •1 to taste Monterey Jack
• •1 to taste Salsa
• •1 to taste Sour cream
• •1 to taste Jalapeños

Instructions

1. 1

   Season 400g shredded chicken breast with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, salt. Toss to coat.

   💡 Pre-seasoning the chicken ensures every bite has flavor. Use rotisserie chicken for speed or cook fresh.

2. 2

   Heat 1 tbsp oil in a large skillet over medium-high. Add chicken, cook 5-6 minutes until heated through and slightly crispy at edges. Set aside.

   💡 Getting some color on the chicken adds texture and depth. Do not just warm it through.

3. 3

   In the same pan, place one 10-inch flour tortilla. Spread 1 cup shredded cheese on half, add chicken, top with more cheese. Fold tortilla over.

   💡 Cheese on both layers acts as glue. Start and end with cheese for a perfectly sealed quesadilla.

4. 4

   Cook 2-3 minutes per side until golden and cheese is melted. Press gently with spatula. Cut into wedges.

   💡 Medium-high heat gives golden outside and melted inside. Too hot = burnt before cheese melts.

5. 5

   Serve with salsa, guacamole, and sour cream. Add fresh cilantro and lime wedges.

   💡 The accompaniments are essential - they add moisture and brightness that balance the rich cheese.