Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 large (10-inch) flour tortillas
  • 3 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 1 cup diced bell peppers
  • 1/2 cup diced yellow onion
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 medium avocado, sliced

Instructions:

  1. Heat olive oil over medium-high heat in a large skillet. Toss the diced chicken with garlic powder, paprika, cumin, salt, and pepper. Sear until edges are golden brown and the center is opaque (approx. 6-8 minutes), then remove from pan.
  2. In the same pan, sauté the diced onions and bell peppers using the residual chicken fats until they are tender and translucent.
  3. Wipe the pan clean and melt a small amount of butter. Place one tortilla in the pan and immediately sprinkle a thin layer of cheese over the entire surface. Add the chicken and vegetable mixture to only one half of the tortilla, then top the filling with another generous layer of cheese.
  4. Once the bottom cheese begins to bubble, fold the empty half over the filling and press down firmly with a spatula. Cook for 2-3 minutes per side until the tortilla is mahogany-colored and the edges are sealed shut.
  5. Slice the quesadillas into wedges and serve immediately with sides of sour cream, salsa, and sliced avocado.