Bell Pepper and Chicken Quesadilla

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh cilantro (for garnish, chopped)
• Salsa (for serving)
• Sour cream (for serving)
• Cheddar cheese (2 cups, shredded)
• Flour tortillas (4 large)
• Mexican seasoning (2 teaspoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, sliced)
• Bell peppers (2 (red and green), sliced)
• Chicken breast (2, boneless and skinless)

Instructions

1. Season the chicken breasts with salt, pepper, and Mexican seasoning, ensuring an even coating.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes on each side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
3. In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté for about 5-6 minutes, or until the vegetables are tender and fragrant.
4. On a clean surface, place one tortilla and sprinkle half of the shredded cheddar cheese evenly over one half of the tortilla.
5. Top the cheese with half of the sliced chicken and sautéed bell pepper mixture.
6. Fold the tortilla in half to cover the filling. Repeat this process with the remaining tortillas and filling ingredients.
7. Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.
8. Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
9. Serve the quesadillas warm with a side of sour cream, salsa, and a sprinkle of chopped fresh cilantro.