Mini Chicken Quesadillas (Print-Friendly Version)
Tender chicken and sautéed peppers with melted cheese in crispy tortillas, great for a quick, flavorful bite.
# Ingredients Required:
→ Protein
01 -
680 grams boneless, skinless chicken breasts
02 -
2 cloves fresh garlic, minced
→ Vegetables
03 -
130 grams diced bell peppers (any color)
→ Dairy
04 -
180 grams shredded cheese blend (cheddar and Monterey Jack)
→ Bakery
05 -
4 large flour tortillas
→ Oils & Seasonings
06 -
2 teaspoons olive oil
07 -
Salt and black pepper, to taste
# Detailed Directions:
01 -
Season chicken breasts evenly with salt, black pepper, and minced garlic.
02 -
Heat olive oil in a skillet over medium heat, then cook chicken breasts for 6 to 7 minutes per side until fully cooked and no longer pink inside. Remove from heat and allow to rest before shredding into bite-sized pieces.
03 -
Using the same skillet, sauté diced bell peppers for 3 to 4 minutes until tender-crisp.
04 -
On half of each tortilla, layer shredded chicken and sautéed bell peppers, then top with the cheese blend. Fold the tortilla over to enclose the filling.
05 -
Cook each assembled quesadilla in a nonstick skillet over medium heat for 3 to 4 minutes per side until golden brown and crispy.
06 -
Slice quesadillas into quarters and serve warm with salsa or guacamole as accompaniments.
# Helpful Advice:
01 -
Add cayenne pepper or hot sauce to the chicken for a spicier flavor. Customize with preferred toppings such as sour cream, guacamole, or salsa.