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Ingredients
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Protein
Dairy
Vegetables
Grains
Condiments
Method
Preparation
- 1
Prepare Ingredients
If using chicken, shred the cooked chicken breast. If using the vegetarian option, rinse and drain the black beans. Slice the bell pepper and onion into thin strips. Chop the cilantro.
Cooking
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add sliced bell pepper and onion, sautéing for about 5 minutes until they soften and become translucent.
- 3
Assemble Quesadillas
In a separate large skillet or griddle, place one tortilla on the pan. On half of the tortilla, layer shredded cheddar cheese, shredded Monterey Jack cheese, cooked chicken (or black beans for the vegetarian option), sautéed vegetables, and chopped cilantro.
- 4
Cook Quesadillas
Fold the tortilla in half over the filling. Cook for about 3-4 minutes on one side until the bottom is golden brown. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden and the cheese is melted.
- 5
Serve
Remove the quesadilla from the skillet, let it cool slightly, then cut it into wedges. Serve hot with sour cream and salsa on the side.