Cheesy Chicken Quesadilla (Printer-Friendly)

Quick cheesy quesadilla with seasoned chicken and sautéed veggies for a delicious, satisfying meal.

# List of Ingredients:

→ Protein

01 - 1 lb boneless, skinless chicken breasts, diced

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium green bell pepper, sliced
04 - 1 medium yellow bell pepper, sliced
05 - 1 medium onion, sliced

→ Cheese

06 - 1 cup shredded pepper Jack cheese
07 - 1 cup shredded sharp cheddar cheese

→ Tortillas

08 - 4 whole wheat burrito-sized flour tortillas

→ Seasonings

09 - 1 teaspoon chili powder
10 - 1/2 teaspoon garlic powder
11 - 3/4 teaspoon salt

→ Optional

12 - Hot sauce, to taste

# Preparation Steps:

01 - Place diced chicken in a bowl and toss with half of the chili powder, garlic powder, and salt until evenly coated.
02 - Heat a skillet over medium heat and sauté sliced bell peppers and onions with the remaining seasonings until vegetables are tender, about 5 minutes.
03 - In the same skillet, cook the seasoned chicken over medium heat until fully cooked and lightly browned, approximately 7 minutes, stirring occasionally.
04 - Add the sautéed vegetables back to the skillet with the chicken and stir to combine evenly.
05 - Spray a clean skillet lightly with nonstick spray. Place one tortilla in the skillet and evenly distribute a quarter of the chicken and vegetable mixture over half the tortilla. Sprinkle half a cup of combined cheeses on top, then fold the tortilla in half to enclose the filling.
06 - Cook the quesadilla over medium heat until golden brown and crisp on the bottom, about 4 minutes. Carefully flip and cook the other side for an additional 3 to 4 minutes until cheese is melted and the exterior is crispy. Repeat with remaining tortillas and filling.
07 - Remove quesadillas from the skillet and let rest for 1 minute. Slice into wedges and serve with desired toppings such as salsa, guacamole, or sour cream.

# Additional Suggestions:

01 - For best melting, grate cheese fresh rather than using pre-shredded varieties that contain anti-caking agents.
02 - Avoid excess oil in the pan to keep quesadillas from becoming greasy.
03 - Cook over moderate heat to ensure the cheese melts without burning the tortilla.
04 - Prepare the chicken and vegetable filling ahead and store in the refrigerator for up to one day to reduce preparation time.

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