2boneless skinless chicken breasts(1 lb) cut into small pieces
1teaspoonchili powder
1teaspoongarlic powder
1teaspoonsalt
½teaspoondried oregano
¼teaspoononion powder
1red bell pepper(finely diced)
1green bell pepper(finely diced)
1small red onion(finely diced)
3cupsshredded mozzarella cheese
8medium flour tortillas
salsa and sour cream for serving
Instructions
Heat a large skillet over medium-high heat and spray with non stick spray.
Add chicken and sprinkle with chili powder, garlic powder, salt, oregano and onion powder. Stir to coat and cook until cooked through, about 6-8 minutes. Remove from the pan and keep warm.
Add the peppers and onions, cooking and stirring until softened and beginning to brown, about 5-8 minutes. Remove from the skillet.
Use a wet paper towel to wipe out the skillet (don't burn your fingers!). Spray with non stick spray or use a drizzle of oil.
Place tortillas in the skillet, and top half of each tortilla with 2-3 tablespoons of cheese, peppers, chicken and 2-3 more tablespoons of cheese. The amounts you use will depend on the size of your tortillas and your preferences.
Fold each tortilla over to form a semi circle. Cook until golden brown and cheese is melted, flipping half way, about 3 minutes per side.
Repeat until all quesadillas are cooked. Serve with sour cream and salsa.
Video
Notes
Storage:Quesadillas are best hot off of the skillet, but leftovers will last for up to 4 days in the fridge. To reheat, warm over medium heat in a skillet until the cheese is melty and the tortilla is re-crisped.To freeze your quesadillas, assemble and cook as directed, then cool completely. Line the cooled quesadillas on a baking sheet and flash freeze them until solid. Once hardened, transfer them to an airtight container or ziplock bag and store them for up to 2 months. To reheat, thaw in the microwave or overnight in the fridge, then warm in a skillet until heated through.