- 4 (7-inch) tortillas
- 12 slices Tecumseh Farms Roasted Chicken Breast
- 1 red onion, thinly sliced
- 2 bell peppers, julienned
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 3 tablespoons water
- 1 cup shredded cheddar cheese
In a large sauté pan, heat olive oil. Add red onion and bell peppers. Sauté until onions and peppers start to soften, about 5 to 8 minutes. Mix the taco seasoning and water together in a bowl and add to the sauté pan. Simmer over low heat for 5 minutes, set aside.
To assemble the quesadilla, lay a tortilla on a flat work surface. Top with a couple tablespoons of shredded cheddar cheese, 3 slices of chicken, a large spoonful of sautéed onions and peppers, and another sprinkling of cheddar cheese. Top with another tortilla. Lightly grease a skillet with olive oil and heat over medium heat. Carefully place the quesadilla in the skillet and cook for 1 to 2 minutes. Flip the quesadilla over and cook for another 1 to 2 minutes, until the cheese is melted and tortillas are golden brown. Cut the quesadillas into wedges and serve.