Chicken Quesadilla

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped red bell pepper (chopped)
• 3/4 cup chopped red onion
• 1/2 cup frozen corn
• 4 8-inch flour tortillas (white or whole wheat)
• 1 cup shredded cooked chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon fine sea salt or kosher salt
• 3/4 cup shredded sharp cheddar cheese (3 ounces)
• 3/4 cup shredded Monterey jack or pepper jack cheese (3 ounces)
• For serving: guacamole, salsa and/or sour cream.

Instructions

1. 1

   Heat olive oil in a skillet over medium heat. Add the chopped bell pepper, red onion and corn and cook, stirring often, until softened, about 6-8 minutes. Remove from the heat.

2. 2

   Place chicken in a medium bowl and evenly sprinkle on the chili powder, ground cumin, garlic powder, dried oregano and salt. Stir until evenly combined. Add the bell pepper, onion and corn and stir to combine.

3. 3

   To assemble the quesadillas, evenly spread the seasoned chicken/veggie mixture and shredded cheese over one half of each tortilla. (I put cheese on the top and bottom with the chicken filling in the middle so that the cheese can hold the quesadilla together.) Fold other half of the tortilla over the filling.

4. 4

   Heat a grill pan (or large skillet) over medium heat. Cook two quesadillas at a time, 2-4 minutes per side, until cheese is melted and tortillas are golden brown. Adjust the heat as needed if the outside is browning too much before the cheese is fully melted.