Crispy cheese-and-chicken quesadillas with peppers and onion.
Ingredients
Chicken breast1 lb
Bell peppers1
Yellow onion1
Shredded cheese1.5 cups
Flour tortillas8-pack
Taco seasoning1 tsp
Vegetable oilsplash
Steps
Pat the chicken dry, dice it into ½-inch pieces, and toss with the taco seasoning and a pinch of salt.
Heat a splash of oil in a large skillet over medium-high; cook the chicken 6–7 minutes until no longer pink in the center, then move it to a bowl.
Slice the pepper and onion thin and sauté in the same skillet 4–5 minutes until soft and browned at the edges; add them to the chicken.
Wipe the skillet and set it over medium. Lay in a tortilla, scatter cheese over half, add a layer of the chicken and veg, then more cheese — cheese on both sides glues the quesadilla shut.
Fold and cook 2–3 minutes per side, pressing with a spatula, until golden and the cheese is fully melted.
Repeat with the remaining tortillas, resting each one 1 minute before slicing into wedges so the cheese sets instead of oozing out.
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