Mexican Chicken Quesadillas

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oil in a skillet over medium heat. Cook bell pepper and onion for 5–6 minutes until soft.
2. 2Add cooked shredded chicken, cumin, paprika, salt and pepper. Stir for 3–4 minutes until hot, adding a tablespoon water if dry. Previously chilled chicken should reach 165°F (74°C). Stir in cilantro.
3. 3Lay tortillas flat. Divide half the cheese over one half of each tortilla, then add chicken filling and remaining cheese. Fold the empty half over the filling.
4. 4Wipe out the skillet and heat it over medium-low heat. Cook each folded quesadilla for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese has melted.
5. 5Keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven while cooking the remaining ones. Rest 1 minute and cut each into three wedges.
6. 6Serve with salsa and sour cream. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F, preferably in a skillet or oven to restore crispness.