| 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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