Ingredients:

  • 2 cups shredded rotisserie chicken
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, minced
  • 1 tbsp taco seasoning
  • 2 cups shredded cheese (Monterey Jack and Sharp Cheddar blend)
  • 4 25cm flour tortillas
  • 1 tbsp neutral oil
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a large mixing bowl, toss the 280g of shredded chicken with the 75g of diced bell peppers, 40g of minced red onion, and 15ml of taco seasoning.
  2. Lay your 25cm tortillas flat and sprinkle about 30g of the cheese blend over one half of each tortilla.
  3. Evenly divide the chicken and vegetable mixture over the cheese covered half of the tortillas.
  4. Sprinkle the remaining cheese over the chicken mixture.
  5. Fold the empty half of the tortilla over the filling and press down firmly with your palm.
  6. Add 15ml of oil to a large skillet over medium heat. Cook 2 minutes until the oil shimmers slightly.
  7. Place one or two quesadillas in the pan (don't overcrowd). Cook 3-4 minutes until the bottom is golden and crisp.
  8. Carefully flip the quesadillas. Cook 3 more minutes until the cheese is completely melted and the second side is golden.
  9. If you want extra 'shatter,' give each side an additional 30 seconds of over high heat searing right at the end. Watch for the cheese to sizzle at the edges.
  10. Transfer to a cutting board and let rest for 2 minutes. Slicing with a pizza cutter ensures clean edges. Serve with cilantro and lime wedges.