PREP TIME: 15 mins | TOTAL TIME: 45 mins | YIELDS: 2 Servings
I enjoy quesadillas at any time. But what if I tell you that there is a fun way to pump it up a notch? This Cheese-crusted quesadilla will surely make your taste buds happy!
INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
1 red bell pepper, thinly sliced
1/2 yellow onion, thinly sliced lengthwise
Kosher salt
Freshly ground black pepper
1 pound boneless, skinless chicken breasts, sliced into strips
1 teaspoon chilli powder
1 teaspoon ground cumin
2 cups shredded Monterey Jack
2 cups shredded cheddar
4 medium flour tortillas
1 green onion, thinly sliced
1/4 cup sour cream, for dipping
How to make Cheese-Crusted Quesadilla
Step 1: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pepper and onion to the skillet and season with salt and pepper. Cook for about 5 minutes until soft. Then, shift to a plate.
Step 2: In the same pan, heat the rest of the tbsp olive oil over medium-high heat. Add the chicken, chilli powder, and cumin. Then, season with salt and pepper. Cook the chicken until no longer pink, stirring occasionally. When done, place the chicken on the plate with the onions and peppers.
Step 3: To one side of the pan, add around 1/4 cup of shredded Monterey Jack and cheddar, followed by the flour tortilla. Top with another layer of the cheeses, cooked chicken, peppers, and onions. Fold the tortilla over the filling and cook until the cheese has melted.
Step 4: To the other side of the pan, add another 1/4 cup of the cheeses. Turn the quesadilla, cheese crusted side facing up, and the opposite side is nesting over the melted cheese.
Step 5: Once the cheese has melted, take the quesadilla out of the skillet and cut into wedges. Before serving, garnish with green onions. Enjoy this with sour cream dip.
Step 6: Do the same steps for the rest of the ingredients.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced lengthwise
- Kosher salt
- Freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 cups shredded Monterey Jack
- 2 cups shredded cheddar
- 4 medium flour tortillas
- 1 green onion, thinly sliced
- 1/4 cup sour cream, for dipping
Instructions
Step 1: Heat a tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pepper and onion to the skillet and season with salt and pepper. Cook for about 5 minutes until soft. Then, shift to a plate.
Step 2: In the same pan, heat the rest of the tbsp olive oil over medium-high heat. Add the chicken, chilli powder, and cumin. Then, season with salt and pepper. Cook the chicken until no longer pink, stirring occasionally. When done, place the chicken on the plate with the onions and peppers.
Step 3: To one side of the pan, add around 1/4 cup of shredded Monterey Jack and cheddar, followed by the flour tortilla. Top with another layer of the cheeses, cooked chicken, peppers, and onions. Fold the tortilla over the filling and cook until the cheese has melted.
Step 4: To the other side of the pan, add another 1/4 cup of the cheeses. Turn the quesadilla, cheese crusted side facing up, and the opposite side is nesting over the melted cheese.
Step 5: Once the cheese has melted, take the quesadilla out of the skillet and cut into wedges. Before serving, garnish with green onions. Enjoy this with sour cream dip.
Step 6: Do the same steps for the rest of the ingredients.
