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EASY CHICKEN QUESADILLAS:
INGREDIENTS
- 8 Flour Tortillas
- 4 fresh (or frozen and thawed) Chicken Breast halves
- 8 oz. fresh White Mushrooms, sliced
- ½ pound Monterrey Jack or Cheddar Cheese, shredded
- 1 small Onion, chopped
- ½ cup Olive Oil, divided
- 1 Bell Pepper, sliced
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
INSTRUCTIONS
- Place ¼ cup Olive Oil in a large skillet, over medium heat.
- Wash and dry the Chicken Breast halves, season with Garlic, Salt, and Pepper. Place in warm skillet.
- Cook over medium heat for approximately 3-5 minutes on each side, or until cooked through. Remove from skillet and place on plate covered with paper towel to drain.
- While the chicken is cooking, prepare the Mushrooms, Onion, and Bell Pepper. Place these into the skillet you cooked the chicken in. Drizzle with Olive Oil. Stir and cook over medium heat until veggies are tender.
- Move chicken to cutting board and cut into bite-sized pieces (about 1 inch cubes).
- Move Mushroom, Onion, Bell Pepper mixture to the paper towel to drain.
- Using another skillet, or griddle, place one Flour Tortilla on the warm pan. Using tongs, lift up one side of the Tortilla and pour a small amount of Olive Oil under the tortilla
- Lay the tortilla down and spoon ⅛ of the cooked and cubed chicken over half of the tortilla.
- Add ⅛ of the cooked veggies, and ⅛ of the shredded cheese.
- Fold the tortilla over the chicken and veggies.
- Using a spatula, move the quesadilla to a plate.
- Cut in half before servin
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