Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 4 large flour tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup sliced bell peppers (mixed colors)
- 1/2 cup sliced onions
- 2 tablespoons taco seasoning
Instructions
- Season chicken breasts with taco seasoning. In a skillet over medium heat, cook for about 6-7 minutes per side until fully cooked. Let rest before shredding.
- In the same skillet, sauté sliced bell peppers and onions for 4-5 minutes until tender.
- Lay one tortilla flat, adding cheese, shredded chicken, and sautéed vegetables on one half. Top with more cheese and fold over.
- Return to skillet; cook each side for 3-4 minutes until golden brown and cheese is melted.
- Cool slightly before slicing into wedges; serve with salsa or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 370
- Sugar: 2g
- Sodium: 740mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg