Description
Hey flavor seekers! Meet your new fridge-clearing hero: the quesadilla. Born from post-photoshoot hunger and dorm-room shenanigans, this crispy, cheesy miracle transforms leftovers into golden pockets of joy. Whether you’re curing a case of the Mondays or celebrating taco Tuesday (but forgot the tacos), this recipe delivers big flavor with zero stress. Let’s turn your random fridge finds into handheld happiness!
Ingredients
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1 lb diced chicken breast (or 3 cups shredded leftover chicken)
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1 packet fajita seasoning or DIY (1 tbsp chili powder, 1 tsp each: cumin, garlic powder, smoked paprika)
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1 tbsp vegetable oil (or bacon grease for extra smoky flavor)
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2 green + 2 red bell peppers, chopped
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1 onion, chopped
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10 large (10”) flour tortillas
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8 oz shredded Cheddar + 8 oz Monterey Jack (or your cheese dream team)
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1 tbsp bacon bits (optional)
Instructions
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Cook Chicken: Toss with seasoning. Sauté in oil for 5–7 mins until golden. Remove.
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Sauté Veggies: In the same skillet, cook peppers & onion for 6–8 mins until tender and slightly charred.
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Assemble: On half of each tortilla, layer cheese, chicken, veggies, bacon bits, then more cheese. Fold and press edges.
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Cook: In a clean, dry skillet, cook each quesadilla 2–3 mins per side until golden and crisp.
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Rest & Slice: Let cool for 2 mins before cutting into wedges.
Notes
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Dry skillet = max crunch.
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Let cheese reach room temp before using for better melt.
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Microwave tortillas briefly to prevent cracking.
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Add lime juice to veggies for flavor pop.
Nutrition
- Calories: 380 kcal Per Quesadilla
- Fat: 22g
- Carbohydrates: 26g
- Protein: 23g