Chicken and Roasted Red Pepper Quesadillas

April  7, 2010
0 Ratings
  • Serves 3
Author Notes

Easy and delicious, definitely a go-to meal for a busy weeknight! —mtlabor

What You'll Need
  • 6 8-inch tortillas
  • 2 cups monterrey jack cheese, shredded
  • 1/2 cup cotija cheese, grated
  • 1 large chicken breast
  • 1 red bell pepper
  • fresh salsa
  • small handful cilantro, chopped
  • salt and pepper
  • non-stick cooking spray
  • sour cream (optional)
  • hot or mild taco sauce (optional)
  1. Preheat your oven to 400 F. Sprinkle chicken breast with salt and pepper and place in glass baking dish. Bake in over for about 20-30 minutes, turning once, until chicken is cooked through.
  2. Allow chicken to cool, then shred or cut into small pieces.
  3. While the chicken is cooling, set your oven broiler to high and place red pepper on closest rack to broiler (without touching the actual broiler, of course). Char the pepper on all sides, about 5-10 minutes. Let cool in brown paper bag (this will let the pepper steam and allow for easier peeling of the charred skin). Peel pepper and evenly dice into small 1/2 inch pieces.
  4. Heat a large skillet (about the size of the tortilla rounds) under medium high heat and spray with non-stick cooking spray. Place 1 tortilla on skillet, add a small handful of chicken, some red pepper strips, a little bit (or a lotta bit) or both cheeses, a couple tablespoons of salsa, a pinch of chopped cilantro, and salt and pepper. Then top with another tortilla and cook until bottom is golden, about 4-5 minutes. Carefully flip and cook until remaining side is golden brown and cheese is melted, about 4-5 more minutes.
  5. Repeat with remaining tortillas to make 2 more additional quesadillas.
  6. Cut the rounds into quarters, like a pizza, and serve with sour cream and taco sauce, if desired.

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