Quick and Easy Chicken Quesadillas
Servings: 4
Equipment
- 1 large skillet
- 1 bowl or ziploc
Ingredients
- 1½ lb organic chicken breast diced into small cubes
- 1 onion thinly sliced
- ½ organic red pepper
- ½ organic yellow pepper
- ½ organic orange pepper
- 1 tsp pink Himalayan salt or sea salt
- 1 tsp organic onion powder
- 1 tsp organic garlic powder
- ½ tsp organic oregano
- ½ tsp organic smoked chipotle powder
- ¼ tsp organic paprika
- ¼ tsp organic black pepper
- 2 tbsp organic butter
- 8 oz sharp cheddar cheese shredded from a block
- 2 tbsp extra virgin olive oil
- 4 large tortilla shells I like the Fresca brand from Costco (but you have to sear each side first) or La Tortillas
Instructions
- In a bowl or gallon size Ziploc add in 1 tsp pink Himalayan salt, 1 tsp organic onion powder, 1 tsp organic garlic powder, ½ tsp organic oregano, ½ tsp organic smoked chipotle powder, ¼ tsp organic paprika and ¼ tsp organic black pepper.
- Mix up and add in 1½ lb organic chicken breast cubed, 1 onion thinly sliced, ½ organic red pepper thinly sliced, ½ organic yellow pepper thinly sliced and ½ organic orange pepper sliced. Give a good shake and be sure the peppers and chicken are well coated.
- Heat a skillet over medium. Add in 2 tbsp extra virgin olive oil. Once hot, add in the chicken and pepper mixture cook about 10 minutes until the chicken is cooked to 165℉ and the onions and peppers are soft. Remove from the skillet and set aside on a plate. Wipe the skillet clean.
- Heat a skillet over medium. Grease the skillet with 2 tbsp organic butter. Don't use all at once, enough to get a good coating.
- Place 1 large tortilla on the heated skillet. On had of the tortilla add ¼ of the chicken and onion mixture. Sprinkle with ¼ of the 8 oz sharp cheddar cheese and fold in half. Let cook 3-4 minutes. Flip and cook 3-4 minutes until the tortilla is crispy.
- Continue doing this until all 4 tortillas are gone. Buttering the skillet in between.
- Slice in half and serve.
Notes
Freeze- there are a few ways you can make this ahead-
- Do not cook in the skillet. Instead, line a baking sheet with parchment paper. Place the tortilla on the baking sheet and assemble just like you would in a pan. Do this for all 4. Hold the tortillas in half with a tooth pick. Place in the freezer for 2 hours. Transfer to a freezer safe container or Ziploc. To reheat, heat a skillet to medium and butter. Once it is hot, place the tortilla on the skillet. Cook until the tortilla is crispy- about 5 minutes and flip. Do the same for the other side. Be sure the quesadilla is heated through.
- You can prepare the chicken, onions and peppers. Before you cook the chicken, place in a freezer safe container or Ziploc bag. Store in the freezer up to 2 months. The night before you use, place in the refrigerator to thaw. Continue on with the directions starting with adding the chicken, onions and peppers to the hot skillet.