Recipe Background
No introductions needed. You know exactly what Melty Chicken Quesadilla is, and you're all about it! We get it, we are too. Golden tortillas grilled to a nice crispness, filled with melty cheese and tender savory chicken. S autéed fajita veggies and plenty of Tex-Mex seasoning goes right into the filling to make it hearty, zesty, and vibrant. It's Melty Chicken Quesadilla! Chances are, you're already searching the pantry for what you need to make it for yourself. You totally should, it's amazing!
No introductions needed. You know exactly what Melty Chicken Quesadilla is, and you're all about it! We get it, we are too. Golden tortillas grilled to a nice crispness, filled with melty cheese and tender savory chicken. S autéed fajita veggies and plenty of Tex-Mex seasoning goes right into the filling to make it hearty, zesty, and vibrant. It's Melty Chicken Quesadilla! Chances are, you're already searching the pantry for what you need to make it for yourself. You totally should, it's amazing!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 bell peppers thinly sliced
- 1/2 onion thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 pound chicken breasts boneless, skinless, and sliced into strips
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 medium flour tortillas
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 1 ripe avocado sliced
- 2 scallions thinly sliced
- sour cream for serving
Directions
- In a large skillet over medium-high heat, heat the olive oil.
- Add the peppers and the onion.
- Season the peppers and the onion with the salt and the pepper.
- Cook until the veggies are soft, about 5 minutes.
- Transfer the veggie mixture to a plate.
- Heat the vegetable oil over medium-high heat.
- Season the chicken with the salt, the pepper, the chili powder, the ground cumin, and the oregano.
- Cook, stirring occasionally, until golden and cooked through, about 8 minutes.
- Transfer the chicken to a plate.
- Add 1 flour tortilla at a time to the skillet and top 1/2 of it with a heavy sprinkling of the Monterey Jack cheese, the cheddar cheese, the cooked chicken mixture, the pepper-onion mixture, a few slices of the avocados, and the scallions.
- Fold the other half of the tortilla over and cook, flipping once, until golden, about 3 minutes per side.
- Repeat the filling and frying process with the other tortillas.
- Cut the quesadillas into slices and serve with the sour cream.
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