Chicken Quesadillas

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, trimmed)
• 2 medium Bell Peppers (mixed colors, sliced into strips)
• 1 tsp Small Paprika (sweet paprika)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Adobo Seasoning
• 0.5 tsp All Pepper Seasoning (a blend of black, white, and pink peppercorns if available)
• 1 tsp Ground Cumin
• 0.5 tsp Dried Oregano
• 0.5 tsp Ancho Chili Powder
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for sautéing)
• 4 large Flour Tortillas (8‑inch, preferably low‑moisture)
• 1 cup Quesadilla Cheese Blend (shredded; Mexican blend works well)
• 0.5 cup Pepper Jack Cheese (shredded)
• 2 tbsp Fresh Cilantro (chopped)
• 1 tbsp Honey (optional drizzle for a sweet contrast)

Instructions

1. Make the Spice Rub

   In a small mixing bowl combine small paprika, onion powder, garlic powder, adobo, all pepper seasoning, ground cumin, dried oregano, ancho chili powder, and black pepper. Stir until evenly mixed.

   Time: PT5M

2. Prep the Peppers

   Slice the bell peppers into thin strips. Toss them in a drizzle of olive oil and a pinch of adobo seasoning.

   Time: PT5M

3. Sauté the Peppers

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add the seasoned pepper strips and cook, stirring occasionally, until they soften and develop a slight char, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium‑high

4. Season the Chicken

   Pat the chicken breasts dry, then rub the spice mixture all over both sides, pressing gently to adhere.

   Time: PT3M

5. Cook the Chicken

   Add the remaining 1 tbsp olive oil to the skillet (wipe out excess pepper bits if desired). Place the chicken breasts in the hot pan, cooking 5 minutes on the first side to develop a crust, then flip and cook an additional 2 minutes, or until the internal temperature reaches 165°F (74°C).

   Time: PT7M

   Temperature: medium‑high

6. Slice the Chicken

   Transfer the cooked chicken to a cutting board and slice into thin strips or bite‑size pieces.

   Time: PT2M

7. Combine Chicken and Peppers

   Return the sautéed peppers to the skillet, add the sliced chicken, and toss together for 1 minute to re‑heat and blend flavors.

   Time: PT1M

   Temperature: medium

8. Assemble the Quesadillas

   Lay a tortilla flat on a clean surface. Sprinkle a layer of quesadilla cheese blend, then pepper jack, followed by a handful of the chicken‑pepper mixture, a sprinkle of fresh cilantro, and finish with a little more cheese. Fold the tortilla in half to enclose the filling.

   Time: PT5M

9. Cook the Quesadillas

   Wipe the skillet clean, return to medium heat, and place the assembled quesadilla in the pan. Cook 2‑3 minutes per side, pressing gently with the spatula, until the tortilla is golden‑brown and the cheese is fully melted.

   Time: PT6M

   Temperature: medium

10. Serve

    Transfer the quesadilla to a cutting board, slice into wedges, and drizzle with honey if desired. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

18g

Fiber

3g