Ingredients:

  • 4 large flour tortillas (10-inch)
  • 1 cup cooked and shredded chicken breast (about one medium chicken breast)
  • 1 cup shredded Monterey Jack cheese or Mexican blend cheese
  • ½ cup diced bell peppers (any color)
  • ½ cup corn kernels (canned or frozen, thawed)
  • Salt and pepper to taste
  • Salsa or guacamole for serving

Instructions:

  1. In a mixing bowl, combine the shredded chicken, diced bell peppers, corn, and half of the cheese. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
  2. Preheat a large non-stick skillet over medium heat. You can lightly grease it with cooking spray or a small amount of oil if desired.
  3. Place one tortilla on a clean surface or cutting board. Spread about half of the filling mixture on one half of the tortilla. Sprinkle an additional layer of cheese on top of the filling for extra cheesiness! Fold over the other side of the tortilla to create a half-moon shape.
  4. Carefully place your quesadilla in the preheated skillet. Cook for about 3-4 minutes per side, pressing down gently with a spatula until golden brown and crispy, and until cheese has melted inside.
  5. Repeat steps #3 and #4 for remaining tortillas and filling mixture.
  6. Once cooked, remove from skillet and allow to cool slightly before slicing each quesadilla into wedges using a sharp knife or pizza cutter. Serve warm with salsa or guacamole on the side for dipping!