Pulled Chicken Quesadillas Recipe

Cook the Chicken

In a large skillet over medium heat, add olive oil. Season the chicken breasts with salt, pepper, garlic powder, and cumin. Cook the chicken until fully cooked through, about 6-7 minutes per side. Remove from heat and let it rest for a few minutes before shredding.

Sauté the Vegetables

In the same skillet, add the chopped onions and diced tomatoes. Sauté until the onions are translucent, about 3-4 minutes.

Combine Ingredients

Add the shredded chicken back to the skillet with the sautéed onions and tomatoes. Stir to combine and heat through for another 2-3 minutes.

Assemble the Quesadillas

On one half of each flour tortilla, add a portion of the chicken mixture and top with shredded Monterey Jack cheese. Fold the tortilla over to cover the filling.

Cook the Quesadillas

In a clean skillet over medium heat, add a little olive oil. Cook each quesadilla for about 3-4 minutes on each side, or until golden brown and the cheese is melted.

Serve

Cut the quesadillas into wedges and serve hot with sour cream and fresh guacamole on the side.