Quesadilla Recipe

Main Menu

1. 1

   Prep vegetables

   Rinse and dry the green bell pepper and red onion. Slice the pepper into thin strips and the onion into thin slices. Have ready approximately 0.5 cup peppers and 0.25 cup onion measured for filling.

2. 2

   Season filling

   In a small bowl, combine 0.5 teaspoon ground cumin and 0.5 teaspoon salt. Set aside to sprinkle into the filling later.

3. 3

   Sauté vegetables

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced peppers and onion. Sauté until softened and lightly caramelized, about 4 minutes. Stir in the cumin-salt mixture and cook an additional 30 seconds to bloom the spices.

4. 4

   Warm chicken (optional)

   If using chicken, add 0.5 cup cooked shredded chicken to the skillet with the vegetables and warm through for 1–2 minutes, mixing to combine with the vegetables.

5. 5

   Prepare quesadillas

   For each tortilla, sprinkle about 0.5 cup shredded cheddar on half of the tortilla. Evenly distribute 0.125 cup (1/8 cup) cooked chicken (if using) and about 3 tablespoons of the peppers-onion mixture over the cheese. Fold the tortilla in half to enclose the filling.

6. 6

   Cook quesadillas

   Lightly brush a clean skillet with oil or spray with nonstick spray and heat over medium heat. Place a filled tortilla in the skillet and cook until the bottom is golden and the cheese begins to melt, about 2–3 minutes. Flip carefully and cook the other side until golden brown and the cheese is fully melted, about 2 more minutes.

7. 7

   Rest and slice

   Transfer the quesadilla to a cutting board and let rest for 1 minute. Slice each quesadilla into 3–4 wedges.

8. 8

   Repeat or serve

   Repeat steps 5–7 for the remaining tortillas. Serve hot with salsa, sour cream, or guacamole if desired.