Chicken Quesadillas
- 6 Tbsp.
vegetable oil, divided
- 2
bell peppers, thinly sliced
- 1/2
onion, thinly sliced
Kosher salt
- 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
- 2 c.
shredded Monterey jack
- 2 c.
shredded cheddar
- 1
ripe avocado, sliced
- 2
scallions, thinly sliced
Sour cream, for serving
- Step 1In a large skillet over medium-high heat, heat 1 tbsp. neutral oil. Add peppers and onion and season with salt. Cook until soft, 5 minutes. Transfer to a plate.
- Step 2
- Add 1 tbsp. neutral oil to pan and heat over medium-high heat. Add chicken to pan and season with chili powder, cumin, dried oregano, and ½ teaspoon salt. Cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Wipe out skillet.
- Step 3Add 1 tbsp. neutral in skillet. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side.
- Step 4Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas.
- Step 5Slice into wedges and serve with sour cream.