2 tbsp | olive oil |
1 lb | cooked chicken breast, shredded (rotisserie or leftovers work great) |
1 | red bell pepper, thinly sliced |
1 | green bell pepper, thinly sliced |
1/2 | onion, thinly sliced |
1 | jalapeño, thinly sliced (optional) |
1/2 tsp | chili powder |
1/2 tsp | ground cumin |
Salt and black pepper, to taste | |
4 | large flour tortillas |
2 cups | Borden® Finely Shredded Four Cheese Mexican Shreds |
Salsa, for topping | |
Sour cream, for topping | |
Borden® Shredded Mozzarella or crumbled queso fresco, for garnish |
1 |
SAUTÉ
peppers, onion, and jalapeño in 1 tbsp olive oil over medium heat until softened, 5–6 minutes. Remove from skillet.
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2 |
SEASON
chicken with chili powder, cumin, salt, and pepper. Warm in the skillet with 1 tbsp olive oil for 2–3 minutes, stirring to coat. Transfer to a plate.
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3 |
ASSEMBLE
quesadillas: Place a tortilla in a clean skillet with a light drizzle of oil. Sprinkle with Borden® Shredded Cheese, add chicken and veggies, then top with another layer of cheese. Fold tortilla in half.
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4 |
COOK
until golden brown and cheese is melted, 2–3 minutes per side. Repeat with remaining tortillas.
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5 |
SLICE
into wedges. Serve warm with salsa, sour cream, and a sprinkle of your favorite cheese.
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