Sort ingredients
jevdonovan
QR Code
Listen
Pdf
Season your chicken breasts with salt, pepper, garlic powder, cumin, and chili powder.
Grill, bake, or sauté until fully cooked (internal temp: 165°F).
Let cool slightly, then shred or dice.
In a skillet over medium heat, add 1 tbsp olive oil.
Toss in diced onion and bell peppers. Sauté for 4–5 minutes until slightly softened but still vibrant.
Lay a tortilla flat. On half, layer cheese, chicken, veggie mix, and more cheese.
Fold the tortilla in half to seal.
In a clean skillet or griddle, cook each quesadilla over medium heat for 2–3 minutes per side until golden brown and crispy.
Let quesadillas cool for 5–10 minutes before slicing into halves or thirds.
Place cooled slices into airtight containers. Optionally, add a paper towel underneath to absorb moisture.
Refrigerate for up to 4 days or freeze for up to 2 months.