Ingredients
4large flour tortillas
1tbspolive oil,plus extra as needed
1small bell pepper,red or green
⅓cuponion,diced
1½cupschicken,cooked, shredded or cubed
2tbsptaco seasoning,or fajita seasoning
2cupsmonterey jack cheese,or mexican blend, shredded
Preparation
Heat 1 tablespoon of olive oil over medium-high heat.
Cook the onions for 2 to 3 minutes or until softened. Add the bell peppers, then cook for an additional 2 to 3 minutes.
Stir in the chicken, seasoning and ¼ cup water. Simmer for 3 to 4 minutes or until most of the liquid has evaporated.
Lay out the tortillas, then sprinkle ½ cup of cheese on one half of each tortilla. Add ¼ of the chicken mixture.
Fold half of the tortilla over the filling, then brush the outside of each tortilla with olive oil.
Heat a non-stick pan over medium-low heat. Lightly brown each quesadilla for 3 to 4 minutes per side or until golden and the cheese is melted.
Cool for 2 to 3 minutes, then cut each tortilla into 3 pieces. Serve, and enjoy!
