3 cups of shredded cheese (Monterey Jack blend is the best)
10 large flour tortillas
1 red bell pepper thinly sliced
1 large onion thinly slices
2 tbsp of taco seasoning
Salt & pepper to taste
2 tbsp butter
2 tbsp olive oil
¼ cup cream cheese
Bake chicken tenders according to package instructions then dice into cubes and set aside.
In the meantime, sauté onions and bell peppers in the olive oil with the taco seasoning, salt, and pepper until they are soft and have some caramelization. Set aside.
Butter or spray olive oil into a large nonstick skillet, then lay tortilla down in the pan. Stove should be on medium heat.
Top with 1/3 cup of shredded cheese then a few onions and bell peppers then a handful of chicken. Scatter all these ingredients. Top that with a sprinkle of cheese. Let this melt. Take the other tortilla and smear a tbsp. of cream cheese on it then place it on top and press down. Spray the outside with olive oil. Give it a minute, and then flip the quesadilla so the other side gets a nice crust too.
Remove from the pan and cut into 4’s. Serve warm with guacamole, pico de gallo, and/or sour cream.
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