Seweryn Dominsky
Mexican Chicken and Mixed Peppers Quesadilla
Mexican Chicken and Mixed Peppers Quesadilla is a flavorful and satisfying dish that combines tender chicken, a medley of vibrant peppers, and gooey melted cheese all nestled within crispy tortillas. Perfect for a quick lunch or a casual dinner, this quesadilla bursts with Mexican-inspired flavors and is a surefire hit for both kids and adults alike.
Ingredients:
– 2 tablespoons olive oil
– 2 boneless, skinless chicken breasts, diced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and black pepper to taste
– 4 large flour tortillas
– 2 cups shredded Mexican cheese blend
– Sour cream, salsa, and guacamole for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Add the sliced bell peppers and onion to the same skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the garlic, cumin, chili powder, salt, and black pepper. Return the chicken to the skillet and mix everything together, cooking for another minute or two to combine the flavors.
3. Warm a tortilla in a separate large skillet over medium heat. Sprinkle 1/2 cup of the shredded cheese over one half of the tortilla. Top with a quarter of the chicken and pepper mixture, and then fold the tortilla in half to enclose the filling.
4. Cook the quesadilla until the cheese is melted and the tortilla is golden and crisp, about 3 minutes per side. Repeat with the remaining tortillas and filling.
5. Slice the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole on the side.
Enjoy your delicious Mexican Chicken and Mixed Peppers Quesadilla!
