Easy to assemble, family-friendly meal utilizing authentic Tex-Mex flavors.
Servings: 4-6
Author: Rachel Lacy
Ingredients
8-12Corn Tortillas
1cupof Roasted Bell Peppersdiced
1 - 2cupsof Mexican Blend Cheeseshredded*
1-2cupsof Cooked Chickendiced or shredded**
Cooking Spray
Instructions
Lightly spray your cooking oil spray onto a non-stick pan and then place the pan over medium heat.
Lay one corn tortilla on the pan; sprinkle 1/4 cup of cheese on it.
Sprinkle diced roasted peppers on top of the cheese (I generally use around 1/8 of a cup per person).
Top with cooked chicken, followed by more cheese.
Place a second corn tortilla on top and gently press down.
After 3-5 minutes of cooking, carefully flip the quesadilla and cook the other side until the cheese is melted and both sides are golden.
Repeat steps for remaining quesadillas.
Serve with sour cream, salsa, and/or guacamole.
Notes
*I use packaged pre-shredded cheese blends for this recipe, but if you grocery store carries authentic Mexican cheeses, feel free to use one. ** You can use grilled, broiled, or roasted chicken. To save time, I like to use a rotisserie style chicken (whether purchased from my grocery store or made earlier in the week) because it yields enough meat for this recipe and additional ones in my week's menu.