Ingredients:

  • 4 large flour tortillas
  • 2 cups shredded cooked chicken (rotisserie works well)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced bell peppers (any color)
  • ½ cup diced onions (optional)
  • 1 teaspoon taco seasoning (optional, for added flavor)
  • Cooking spray or oil for greasing the skillet
  • - For the Dipping Sauce:
  • - 1 cup sour cream
  • - Juice of half a lime
  • - Salt to taste

Instructions:

  1. Prepare Your Workspace: Gather all ingredients and equipment. You will need a large skillet, cutting board, knife, mixing bowl, and spatula.
  2. Make the Dipping Sauce: In a small mixing bowl, combine sour cream and lime juice. Season with salt to taste and mix until smooth. Set aside in the refrigerator while you prepare the quesadillas.
  3. Mix Filling Ingredients: In a separate mixing bowl, combine cooked chicken with taco seasoning if using. Add in both types of cheese, bell peppers, and onions. Mix thoroughly until everything is evenly coated.
  4. Assemble Quesadillas: Place one tortilla on your clean workspace. Spread about half of the filling mixture over one half of the tortilla. Fold the other half over to cover it like a pocket.
  5. Cook Quesadilla: Heat your large skillet on medium heat and lightly grease it with cooking spray or oil. Place folded quesadilla in hot skillet; cook for about 3-4 minutes per side or until golden brown and crispy.
  6. Slice & Serve: Once cooked through and crispy on both sides, remove from skillet onto cutting board. Slice into wedges using pizza cutter or sharp knife.
  7. Repeat steps for remaining tortillas/filling mixtures until all are done!
  8. Serve warm alongside dipping sauce!