Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 1 red bell pepper, chopped (about 1 cup) (150g)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon cumin (2.5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • Pinch of cayenne pepper (optional)
  • 2 cups cooked chicken, shredded (about 300g)
  • ½ cup corn, drained (75g)
  • ½ cup black beans, rinsed and drained (75g)
  • Salt and pepper to taste
  • ¼ cup chopped fresh cilantro (15g)
  • 8 (8-inch) flour tortillas (approximately 20cm diameter)
  • 2 cups shredded cheddar cheese (or Monterey Jack, or a blend) (200g)
  • Cooking spray or olive oil for brushing

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
  2. Add chili powder, cumin, garlic powder, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add shredded chicken, corn, and black beans to the skillet. Season with salt and pepper. Cook until heated through, about 2-3 minutes. Stir in cilantro.
  4. Lay out tortillas. Sprinkle half of each tortilla with cheese, then top with chicken filling, and then another layer of cheese. Fold the tortilla in half.
  5. Spray or brush the outside of each quesadilla with cooking spray or olive oil. Cook in the same skillet over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side.
  6. Cut each quesadilla into wedges and serve immediately.