Crispy Chicken Quesadilla

Ingredients

• 1.5 cups cooked shredded chicken
• 4 count flour tortillas (8-inch)
• 1 cup shredded cheddar or Oaxaca cheese
• 1 count bell pepper (any color), thinly sliced
• 3 tbsp olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.

2. 2

   Add sliced peppers. Sauté, stirring occasionally, until edges soften and edges char slightly, 4–5 minutes.

3. 3

   Stir in chicken and season with salt and pepper. Cook until warmed through, about 1 minute.

4. 4

   Transfer filling to a plate. Wipe out the skillet with a paper towel.

5. 5

   Lay one tortilla flat. Spread half the cheese on one half, then top with half the filling.

6. 6

   Fold tortilla in half. Repeat with second tortilla, filling, and remaining cheese.

7. 7

   Heat 1 tbsp oil in the skillet over medium-high until shimmering.

8. 8

   Place one quesadilla in the pan. Cook without moving until the underside is golden and crispy, 2–3 minutes.

9. 9

   Flip and cook the other side until golden, 1–2 minutes. Transfer to a cutting board.

10. 10

    Repeat with remaining 1 tbsp oil and second quesadilla.

11. 11

    Cut each quesadilla into wedges. Serve immediately.

Tools you’ll need

• 12-inch skillet or larger
• cutting board
• chef's knife
• paper towels
• spatula

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