Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into thin strips
  • 1 tbsp olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 4 large flour tortillas (10-inch)
  • 2 cups Monterey Jack and Sharp Cheddar cheese blend, shredded
  • 2 tbsp unsalted butter

Instructions:

  1. In a mixing bowl, toss the chicken strips with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Let marinate for at least 10 minutes.
  2. Heat a large cast-iron skillet over medium-high heat. Sauté the bell peppers and onions until they are charred and blistered but still slightly crisp. Stir in the minced garlic for the last 30 seconds, then remove the mixture from the skillet and set aside.
  3. In the same skillet, cook the marinated chicken strips in a single layer until golden brown and the internal temperature reaches 165°F (74°C).
  4. Lay a flour tortilla flat. Sprinkle a layer of cheese over the entire surface. Place a portion of the chicken and veggie mixture on one half of the tortilla. Add another layer of cheese over the filling to act as 'glue'.
  5. Fold the tortilla over the filling. Melt a small amount of butter in the skillet and grill the quesadilla for 2–3 minutes per side until the tortilla is deep golden brown and the cheese is bubbling.
  6. Remove from heat and let the quesadilla rest for 1 minute before slicing into wedges.