Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1½ lbs)
- 2 cloves fresh garlic, minced
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup bell peppers, diced
- 1 small onion, diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ cup sour cream (for serving)
- ½ cup salsa (for serving)
Instructions
- Season chicken breasts with chili powder, cumin, and salt; let marinate.
- In a skillet over medium heat, sauté onions and bell peppers in olive oil until softened (about 5 minutes).
- Remove veggies and add seasoned chicken to the skillet; cook until no longer pink (6-7 minutes per side).
- Shred the cooked chicken and mix back in with sautéed veggies.
- On one half of each tortilla, layer the chicken mixture and sprinkle generously with cheese; fold tortillas in half.
- Cook each quesadilla in a non-stick skillet over medium heat until golden brown (about 3 minutes per side).
- Serve hot with sour cream and salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 390
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg