Chicken Quesadillas with Bell Peppers and Mushrooms
Chicken Quesadillas with Bell Peppers and Mushrooms are a flavorful, easy meal packed with tender chicken, sautéed veggies, and melty cheese. The mix of peppers and mushrooms adds a savory, slightly sweet balance to every bite.
Ingredients
- 1 lb chicken cut into small pieces
- ½ oz taco seasoning
- 1 orange bell pepper diced
- 4 oz mushrooms chopped
- 2 cups cheddar cheese shredded
- 4 large flour tortillas
- Cilantro for garnish
- Sour cream for serving
Instructions
- Cut the bell pepper and mushrooms into small pieces and add to a small skillet. Heat over medium heat for 5-10 minutes until the peppers are tender.
- Cut the chicken into small pieces and add to a medium skillet. Cook over medium heat until white throughout. Drain any grease and stir in the taco seasoning.
- Heat a lightly greased large skillet over medium heat and add a tortilla to the bottom. Fill one side with cheese, chicken, peppers, and mushrooms, then top with more cheese and fold in half. Repeat with remaining tortillas — or use a griddle to cook all 4 at once.
- Cook for a few minutes until golden, flip, and cook until the other side is golden.
- Cut into triangles and sprinkle with cilantro. Serve with sour cream.
Notes
- Leftovers keep in the fridge up to 3 days; reheat in a dry skillet to re-crisp.
- Swap cheddar for pepper jack for extra heat, or add black beans for more filling.