INGREDIENTS:

  • ·         1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
  • ·         6 oz. cheddar cheese, shredded (1 1/2 cups)
  • ·         6 oz. monterrey jack cheese, shredded (1 1/2 cups)
  • ·         6 (10-inch burrito size) flour tortillas
  • ·         4 tsp olive oil, divided
  • ·         3 Tbsp butter, melted
  • ·         2 garlic cloves, minced
  • ·         2 cups chopped bell pepper (red and green)
  • ·         2 tsp chili powder
  • ·         1 tsp ground cumin
  • ·         1 Tbsp fresh lime juice
  • ·         Salt and freshly ground black pepper
  • ·         2/3 cup chopped red onion
  • ·         Guacamole, sour cream, pico de gallo or salsa, for serving (optional)

DIRECTIONS :

•           Mix chili powder, cumin, salt and pepper together, toss the combined ingredient with chicken (about 3/4 tsp salt 1/2 tsp pepper).

•           In non-stick skillet over medium-high heat, heat 2 tsp olive oil. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.

• In the same pan, heat 2 tbsp. One teaspoon of oil left. Add bell pepper and red onion and sauté until tender, about 6 minutes, add in garlic at last 1 minute. Transfer to a bowl with chicken, pour lime and mix.

•           Brush melted butter on top side of tortillas. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.

•           Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla, and then sprinkle with about 3/4 cup of the chicken mixture. Fold over the top half, repeat this with the second tortilla.

•           Cook until golden brown for two minutes.

•           Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.