Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breast, cut into small cubes (450g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 small onion, diced (approx. 1/2 cup diced) (50g)
  • 1 bell pepper (any color), diced (approx. 1 cup diced) (75g)
  • 8 large flour tortillas (approx. 8-10 inch diameter)
  • 2 cups shredded cheddar cheese (or a Mexican blend) (200g)
  • Optional: 1/4 cup chopped fresh cilantro (25g)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook until chicken is cooked through and no longer pink, about 5-7 minutes.
  2. Add diced onion and bell pepper to the skillet with the chicken. Cook until the vegetables are softened, about 3-5 minutes. Remove from heat and set aside.
  3. Place one tortilla on a clean work surface. Sprinkle half of the tortilla with cheese, then spread a layer of the chicken and vegetable mixture over the cheese. Sprinkle with cilantro, if using, and then top with more cheese.
  4. Fold the tortilla in half, creating a half-moon shape. Heat a dry skillet or griddle over medium heat. Carefully place the quesadilla in the skillet.
  5. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Use a spatula to carefully flip the quesadilla.
  6. Remove from skillet and let cool slightly before slicing into wedges. Serve immediately.