Ingredients

• 2 medium chicken breasts pounded to ½ inch thick
• 2 teaspoons chicken taco seasoning
• Olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 to 4 cups freshly shredded Monterey Jack cheese or as needed
• 6 large flour tortillas I use burrito size tortillas
• 4 tablespoons unsalted butter or as needed for the pan
• Salt and pepper to taste

Directions

• Drizzle chicken breasts with some olive oil and season with the prepared taco seasoning on both sides (I use about ¾ to 1 teaspoon per chicken breast).
• Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or internal temperature registers 165 degrees F. Transfer to a plate and let it rest for 10 minutes. Then, thinly slice the chicken.
• On the same skillet, cook bell peppers and onions over medium high heat until tender and slightly charred. Season with salt and pepper to taste. Transfer to a plate and set aside.
• To assemble quesadillas: In a clean non-stick skillet, heat ½ tablespoon of butter. Lay a flour tortilla and then a handful of cheese, followed by a few chicken slices and cooked veggies in a single layer (don’t overstuff). Then top with another handful of cheese, and layer over another flour tortilla, pressing down.
• Once the bottom tortilla is golden brown and the cheese is melted, remove it from the pan using a wide spatula. Melt another ½ tablespoon butter in the skillet, and cook the other side of the quesadilla until golden brown. Repeat with the remaining tortillas.
• Note:
• You may also arrange the filling on one side of the tortilla and then flip it over with a spatula, if that’s easier.
• Slice the quesadillas into wedges. Serve immediately with your favorite toppings

Notes

• 8-28-25
• I used
• CC Asada Seasoning Blend
• CC Ancho Pasilla Chile Powder
• Cilantro, Dried Flakes

Photos