Enhanced Pepper Jack Cheese and Chicken Quesadilla

Ingredients

Flour tortillas

4 large

Cooked chicken breast, shredded

2 cups

Pepper jack cheese, shredded

2 cups

Green bell pepper, sliced

1

Red bell pepper, sliced

1

Onion, sliced

1 medium

Jalapeno, sliced (remove seeds for less heat)

1

Olive oil

2 tablespoons

Chili powder

1 teaspoon

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Sour cream

1 cup (for serving)

Salsa

1 cup (for serving)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced green and red bell peppers, onion, and jalapeno. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the shredded chicken, chili powder, cumin, salt, and black pepper. Mix well to combine and cook for another 2 minutes until heated through.
4. Remove the skillet from heat and set the chicken and vegetable mixture aside.
5. Place a tortilla on a clean surface. Sprinkle half of the shredded pepper jack cheese evenly on one half of the tortilla.
6. Spread half of the chicken and vegetable mixture over the cheese, then fold the tortilla in half to cover the filling.
7. Repeat the process with the remaining tortillas, cheese, and filling to make a total of four quesadillas.
8. Heat a large skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
9. Repeat with the remaining quesadillas, adjusting the heat as necessary to prevent burning.
10. Cut each quesadilla into wedges and serve hot with a dollop of sour cream and a side of salsa.