Chicken Quesadillas With Peppers And Pepper Jack
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Chicken · high-protein
969 cal
53g protein
70g carbs
53g fat
per serving · estimated
Ingredients
- 4 large flour tortillas
- 7 oz rotisserie chicken meat, shredded
- 1 1/2 cups pepper Jack, shredded
- 1, sliced thin bell peppers
- 1 medium, sliced yellow onion
- 1 1/4 tbsp canola oil
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 tbsp total cumin, chili powder and salt
Method (tap to check — screen stays awake)
- Cook the peppers and onion in the oil over high heat for 6 minutes until they are limp and browned in spots, then stir in the chicken and spices.
- Wipe the skillet and set it over medium heat with no added fat.
- Lay one tortilla in the dry pan, cover half with cheese, then the chicken and pepper mixture, then more cheese, and fold it over.
- Cook 2 to 3 minutes per side, pressing with a spatula, until the tortilla is speckled brown and crisp and the cheese runs at the edges.
- Slide onto a cutting board and rest 1 minute before cutting so the filling sets and stays inside.
- Cut into wedges and serve with salsa and sour cream.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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