1 1/2poundsboneless skinless chicken breastscut into small thin strips
Peppers and onions:
Dash of salt
3bell pepperssliced into strips
Tortillas and cheese:
6large flour tortillas
2-3cupsshredded Monterrey jack cheese
Preheat the oven to 400 degrees.
For the chicken: Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in the olive oil and spice mixture and mix to coat the chicken. Heat a tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
For the peppers and onions: Heat another tablespoon of olive oil in the skillet. Add in the onions and a dash of salt and sauté for 3-4 minutes until softened. Add in the peppers and another dash of salt. Sauté for an additional 3-4 minutes until softened. Remove from heat.
Assemble and bake: Spread the tortillas out on greased baking sheets. Sprinkle a couple tablespoons of cheese on one half of each tortilla. Then, place an even amount of chicken and peppers over the cheese. Sprinkle the remaining cheese on top and fold each tortilla in half. Rub the olive oil the tortillas. Bake for 8-10 minutes until the cheese is melted and the tops of the tortillas are golden brown.
Flour tortillas are best, they or easy to fold, crisp up well and don't tear.
A quesadilla is better and holds its shape when you keep it on the lighter side. You don't have to skimp on the filling but be wary of over loading or the quesadilla will come apart.
When greasing the pan make sure you don't add too much oil. Flour tortillas will soak up oil, you don't want a super greasy quesadilla!
Serve with salsa and sour cream, with a sprinkling of fresh cilantro.