Chicken Quesadilla

Instructions

1. 1

   Season the chicken breasts with cumin, chili powder, garlic powder, salt, and pepper on both sides.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).

3. 3

   Remove chicken to a cutting board and let rest for 5 minutes. Then slice into thin strips.

4. 4

   Meanwhile, thinly slice the bell pepper and onion. In the same skillet, heat remaining olive oil and sauté the vegetables for 4-5 minutes until softened.

5. 5

   To assemble quesadillas: Place one tortilla in a clean skillet over medium heat. Sprinkle 1/4 cup cheese on half of the tortilla, add chicken strips and sautéed vegetables, then top with another 1/4 cup cheese. Fold tortilla in half.

6. 6

   Cook for 2-3 minutes per side until golden brown and cheese is melted. Add a small amount of butter to the pan for extra crispiness if desired.

7. 7

   Repeat with remaining tortillas and filling. Cut each quesadilla into 3 triangular pieces.

8. 8

   Serve immediately with salsa, sour cream, and guacamole on the side.