SIMPLE and EASY Chicken Cheese Quesadilla 🌮

Ingredients

• 2 pieces Flour Tortilla (large, 10‑inch flour tortillas)
• 0.5 cup Mozzarella Cheese (shredded)
• 0.5 cup Cheddar Cheese (shredded)
• 0.5 cup CDO Chicken Flakes (drained; pre‑cooked chicken flakes in broth)
• 0.5 piece Red Bell Pepper (diced)
• 0.5 piece Green Bell Pepper (diced)
• 1 tablespoon Butter (unsalted, softened)
• 1 teaspoon Vegetable Oil (for cooking chicken flakes)
• 2 tablespoons Salsa (for serving)
• 2 tablespoons Sour Cream (for serving)
• 1 tablespoon Fresh Cilantro (chopped, for garnish)

Instructions

1. Dice Bell Peppers

   Dice the red and green bell peppers into small, uniform cubes.

   Time: PT2M

2. Grate Cheese

   Grate the mozzarella and cheddar together using a fine grater.

   Time: PT1M

3. Drain Chicken Flakes

   Place the CDO chicken flakes in a fine mesh sieve and let excess broth drain completely.

   Time: PT1M

4. Heat Pan and Warm Chicken

   Heat the skillet over medium heat, melt the butter, add the oil, then stir in the drained chicken flakes and heat for 1‑2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Assemble Quesadilla

   Lay one tortilla in the pan, sprinkle half the cheese, add the warmed chicken flakes, sprinkle the diced peppers, top with the remaining cheese, and fold the tortilla over.

   Time: PT1M

6. Cook Quesadilla

   Cook for about 2 minutes until the bottom is golden brown, then flip and cook another 2 minutes until the cheese is fully melted and the tortilla is crisp.

   Time: PT4M

   Temperature: medium heat

7. Slice and Serve

   Transfer the quesadilla to a cutting board, let rest 30 seconds, cut into three wedges, and serve with salsa, sour cream, and a sprinkle of chopped cilantro.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g