Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and green bell pepper; cook 6 minutes until softened and lightly browned at the edges.
- Stir in chili powder, cumin, garlic powder, and salt; cook 30 seconds until fragrant.
- Add cooked chicken and toss to coat; season with hot sauce to taste. Remove from heat and stir in cilantro.
- Wipe out the skillet if needed and set it over medium heat. Place 1 tortilla in the dry skillet.
- Sprinkle a thin layer of pepper jack and cheddar over half the tortilla, add 1/4 of the chicken mixture, then top with more cheese.
- Fold the tortilla over and press gently with a spatula. Cook 3 minutes until the bottom is golden and the cheese starts to melt.
- Flip and cook 3 minutes more until browned and fully melted. Transfer to a cutting board and rest 1 minute, then slice into wedges.
- Repeat with remaining tortillas and filling. Serve with salsa, guacamole, and sour cream.
Notes
- Dice the peppers finely so they cook through quickly and do not tear the tortilla when folding.
- Toast the spices briefly in the oil, then add chicken; longer toasting can turn them bitter.
- Cook quesadillas over medium heat so the tortilla browns as the cheese melts.
- Reheat leftovers in a dry skillet to keep them crisp.
- Toast the spices briefly in the oil, then add chicken; longer toasting can turn them bitter.
- Cook quesadillas over medium heat so the tortilla browns as the cheese melts.
- Reheat leftovers in a dry skillet to keep them crisp.