Directions:

• Prepare the Chicken:

  • Season the chicken breasts with salt, pepper, cumin, and chili powder.

  • Cook the chicken in a skillet over medium heat with a bit of olive oil until fully cooked. Shred the chicken using two forks.

• Cook Vegetables:

  • In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and sliced bell pepper until softened.

  • Add minced garlic and cook for an additional 1-2 minutes until fragrant.

• Combine Chicken and Vegetables:

  • Add the shredded chicken back into the skillet with the sautéed vegetables. Mix well and let the flavors combine. Adjust seasoning if necessary.

• Assemble Quesadillas:

  • Place a tortilla on a flat surface. Spoon a portion of the chicken and vegetable mixture onto one half of the tortilla.

  • Sprinkle a generous amount of shredded cheese over the chicken mixture.

  • Fold the tortilla in half, creating a semi-circle.

• Cook Quesadillas:

  • Heat a clean skillet or griddle over medium heat.

  • Place the filled quesadilla onto the hot surface and cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.

• Serve:

  • Remove the quesadilla from the skillet, let it cool for a moment, and then cut it into wedges.

  • Serve with your favorite toppings such as salsa, sour cream, guacamole, or chopped cilantro.