Ingredients
- 8 flour tortillas
- 1 to 2 cups cooked chicken meat (leftover rotisserie chicken, skin removed, shredded)
- 1 red bell pepper, seeded, julienned
- 1 small to medium onion (I used a Vidalia sweet onion), cut into thin slivers
- 1 to 2 teaspoons Sazon Goya seasoning blend (any flavor, one small packet), to taste
- 2 teaspoons oil (to grease the pan, or as needed)
- 1 1/2 cups shreddd Mexican cheese blend, or to taste
- 1/2 avocado, peeled, sliced thinly (to taste, optional)
- 4 teaspoons sour cream (or Taco Bell Creamy Jalapeno Sauce, to taste, optional)
How to Make
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Step 1: Heat a small skillet over medium-high heat and add a touch of oil. Once the oil is hot, saute the pepper strips and onion slivers until wilted, approximately 5-10 minutes. Add Sazon Goya seasoning packet and stir well.
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Step 2: Add shredded chicken to the pan, stir well, and heat over low heat until warmed through. Keep warm over lowest heat.
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Step 3: Heat a large flat griddle or skillet over medium heat. Grease a tiny bit. Place 4 of the tortillas into the pan (or do this in batches if your pan is too small to fit them).
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Step 4: Top each tortilla with a generous spoonful of the chicken & vegetables mixture, spreading evenly.
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Step 5: Sprinkle about 1/4 cup of cheese over each, then place the remaining 4 tortillas on top, pressing gently to flatten slightly.
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Step 6: Using a wide spatula, carefully flip over each quesadilla and crisp the other side. You only want to cook these a couple of minutes max per side, just to very lightly start to brown them. Be careful not to let them burn.
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Step 7: Remove to plates and cut into 4 pieces each, using a pizza cutter or kitchen shears.
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Step 8: Garnish each with a small amount of additional cheese, a slice of avocado, and a bit of sour cream or sauce, as desired.
We hope you enjoy this recipe!
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