South Western Chicken Quesadillas

Name: South Western Chicken Quesadillas
Ingredients: 3 Tbsp. vegetable oil (divided); 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. salt; 4 small (4 oz. boneless, skinless chicken breast halves); 1 red bell pepper (halved lengthwise, seeded); 1 green bell pepper (halved lengthwise, seeded); 4 slices 1/4-inch red onion; 8 7 to 8-inch flour tortillas; 2 cups 8 oz. Shredded Cheddar Jack Cheese or Shredded Pepper Jack Cheese

Korban

November 4, 2020

super easy

Cheese chicken Dinner Easy Recipes Lunch Snacks

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South Western Chicken Quesadillas

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Ingredients

3 Tbsp. vegetable oil divided
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
4 small 4 oz. boneless, skinless chicken breast halves
1 red bell pepper halved lengthwise, seeded
1 green bell pepper halved lengthwise, seeded
4 slices 1/4-inch red onion
8 7 to 8-inch flour tortillas
2 cups 8 oz. Shredded Cheddar Jack Cheese or Shredded Pepper Jack Cheese

Instructions

Combine 2 Tbsp. oil, the chili powder, cumin and salt, mix well.
Brush over both sides of chicken, bell peppers and onion slices.
Grill chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender, transfer to chopping board.
Cut chicken and peppers into bite-sized chunks.
Separate onion slices into rings.
Brush remaining 1 Tbsp. oil over one side of each tortilla.
Place 4 tortillas, oiled sides down, on cookie sheet.
Combine chicken, vegetables and cheese; divide mixture over tortillas.
Top with remaining tortillas, oiled sides up.
Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom.
Use a large spatula to turn quesadillas over.
Continue baking until tops are golden brown, about 2 minutes.
Cut into quarters.