Ingredients:

  • 2 cups cooked chicken, shredded (about 250g)
  • 1 cup shredded cheese (cheddar and mozzarella blend, about 100g)
  • 1 teaspoon taco seasoning (5g)
  • ¼ cup diced bell pepper (about 40g)
  • ¼ cup diced onion (about 40g)
  • 4 large flour tortillas (about 10 inches/25 cm each)
  • 2 tablespoons olive oil (30ml)
  • Salsa or sour cream (optional)

Instructions:

  1. In a mixing bowl, combine shredded chicken, cheese, taco seasoning, diced bell pepper, and diced onion.
  2. Place one tortilla flat on a clean surface. Evenly spread a generous portion of the filling on one half of the tortilla. Fold the tortilla over to create a half-moon shape.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place the folded quesadilla in the skillet.
  4. Cook for 3–4 minutes or until golden brown, then flip and repeat on the other side.
  5. Add more oil if necessary and cook the second quesadilla in the same manner.
  6. Remove from heat, cut into wedges, and serve hot with salsa or sour cream.