Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8 (8-inch) flour tortillas
• 2 tablespoons olive oil or butter (for cooking)
• Sour cream, salsa, and guacamole for serving (optional)

Directions

1. In a large bowl, combine shredded chicken, both cheeses, bell peppers, onion, chili powder, garlic powder, cumin, salt, and pepper. Mix well.
2. Heat a large skillet over medium heat and add a little olive oil or butter.
3. Place one tortilla in the skillet. Sprinkle a generous amount of the chicken mixture over half of the tortilla.
4. Fold the tortilla in half and press gently with a spatula.
5. Cook for 2–3 minutes per side, or until golden brown and the cheese is melted.
6. Remove from skillet and let cool for a minute before cutting into wedges.
7. Repeat with remaining tortillas and filling.
8. Serve warm with sour cream, salsa, and guacamole if desired.

Mabel’s Notes

These quesadillas are perfect for busy weeknights, game day, or feeding a crowd. Feel free to add jalapeños for a little heat or swap in your favorite cheese!