30-Minute Chicken Quesadillas with Fresh Salsa -

- 2 cups cooked shredded chicken - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 red bell pepper, diced - 1 small onion, diced - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 4 large flour tortillas - 2 tablespoons olive oil - Salt and pepper to taste - Optional garnishes: sliced avocado and chopped cilantro

30-Minute Chicken Quesadillas with Fresh Salsa

Discover the joy of making zesty 30-minute chicken quesadillas that are perfect for any meal! With crispy tortillas, melty cheese, and vibrant flavors from fresh veggies and spices, these quesadillas are a family favorite. Easy to prepare, they feature cooked shredded chicken sautéed with red bell pepper and onion, all nestled in a cheesy blend. Serve them hot with optional garnishes like avocado and cilantro for an impressive and delicious dish everyone will love!

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Ingredients

2 cups cooked chicken, shredded

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 red bell pepper, diced

1 small onion, diced

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 medium flour tortillas

2 tablespoons olive oil (for cooking)

1 avocado, sliced (optional, for serving)

Fresh cilantro, chopped (optional, for garnish)

Fresh Salsa:

2 cups ripe tomatoes, diced

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced (optional for added spice)

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt, to taste

Instructions

Prepare the Salsa:

In a mixing bowl, combine the diced tomatoes, finely chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Mix well and season with salt to taste. Let the salsa sit for about 10 minutes to allow the flavors to meld while you prepare the quesadillas.

Cook the Vegetables:

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced red bell pepper and onion. Season with a pinch of salt. Sauté the vegetables for about 3-4 minutes until they are softened and fragrant.

Combine the Chicken Mixture:

In a large mixing bowl, combine the shredded chicken, sautéed vegetables, garlic powder, ground cumin, smoked paprika, and freshly ground black pepper. Stir everything together until well combined, ensuring the spices are evenly distributed.

Assemble the Quesadillas:

In the same skillet or a separate one, heat the remaining tablespoon of olive oil over medium heat. Carefully place one tortilla in the skillet. On one half of the tortilla, evenly spread half of the chicken mixture, then sprinkle half of the shredded cheese on top.

Cook the Quesadillas:

Fold the tortilla over to close it, pressing down gently. Cook for approximately 3-4 minutes on one side or until it turns golden brown and crispy. Flip the quesadilla and cook for another 2-3 minutes until the cheese has melted and the other side is golden brown. Remove from the skillet. Repeat the process with the remaining tortillas and filling.

Serve:

Cut each quesadilla into wedges and serve hot with the fresh salsa on the side. For additional flavor, top with slices of avocado and a sprinkle of chopped cilantro.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

Presentation Tips:

For an appealing presentation, arrange the quesadilla wedges on a colorful plate, drizzle some salsa over the top, and garnish with sliced avocado and fresh cilantro for a vibrant touch!