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Chicken Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 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 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
  2. Heat remaining tablespoon 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.
  3. Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
  4. Slice into wedges and serve with sour cream.
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