Ingredients
1 tbsp. extra-virgin olive oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. shredded Monterey jack
2 c. shredded cheddar
1 ripe avocado, sliced
1 tbsp. vegetable oil
2 scallions, thinly sliced
Sour cream, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate. Step 2Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Step 3Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas. Step 4Slice into wedges and serve with sour cream.
Traditionally, corn tortillas are used. But flour tortillas are also popular, especially in the states. And in Mexico, you’ll find most quesadillas filled with Oaxaca cheese, a stringy Mexican cheese. It has a mellow, buttery flavor similar to Monterey jack but its texture and meltability more closely resembles mozzarella. For our chicken quesadillas, we use a combination of Monterey jack and cheddar, but you can substitute any melty cheese you prefer. Our biggest piece of advice: Don’t worry about cheese spilling onto the pan. Those crispy, verging on burnt bits (aka frico) add an unparalleled salty, fatty crunch. Serving a crowd? Consider our Sheet Pan Quesadillas. And, if you’re craving beef, try our Ultimate Ground Beef Quesadilla. Have you made this recipe? Let us know how you liked it int he comments below.
