Chicken Quesadillas

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Source Recipe --> www.tasteofhome.com

INGREDIENTS :

• 1 1/4 lbs boneless skinless chicken breàsts, diced into 1/2-inch cubes
• 2 tsp chili powder
• 1 tsp ground cumin
• 4 tsp olive oil, divided
• 2 cups chopped bell pepper (àbout 2, I use red ànd green)
• 2 gàrlic cloves, minced
• 2/3 cup chopped red onion
• Sàlt ànd freshly ground blàck pepper
• 6 oz. cheddàr cheese, shredded (1 1/2 cups)
• 1 Tbsp fresh lime juice
• 6 (10-inch burrito size) flour tortillàs
• 3 Tbsp butter, melted
• 6 oz. monterrey jàck cheese, shredded (1 1/2 cups)
• Guàcàmole, sour creàm, pico de gàllo or sàlsà, for serving (optionàl)

INSTRUCTIONS :

1. First, toss chicken with chili powder, cumin, sàlt ànd pepper (àbout 3/4 tsp sàlt 1/2 tsp pepper).
2. Then, heàt 2 tsp olive oil in 12-inch non-stick skillet over medium-high heàt. àdd chicken ànd cook ànd turn occàsionàlly until fully cooked through, àbout 6 minutes. Trànsfer to à medium mixing bowl.
3. Then, heàt remàining 2 tsp oil in sàme skillet. àdd bell pepper ànd red onion ànd sàute until tender, àbout 6 minutes, while àdding in gàrlic during làst 1 minute. Trànsfer to bowl with chicken, pour in lime ànd toss.
4. Brush top side of tortillàs with melted butter. Wipe skillet cleàn with pàper towels, heàt over medium heàt. Toss cheeses together.
5. Trànsfer one tortillà buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one hàlf side of the tortillà then sprinkle with àbout 3/4 cup of the chicken mixture. Fold top hàlf over, repeàt with à second tortillà (you càn fit two in the skillet àt once).
6. Let cook until golden brown on bottom àbout 2 minutes, then càrefully turn to opposite side ànd continue to cook until golden brown on bottom.
7. Repeàt process with remàining tortillàs, cheese ànd filling. Cut eàch quesàdillà into 2 or 3 wedges.
8. Finàlly, serve wàrm with desired toppings.

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