Chicken Quesadilla Recipe

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  Chili powder(10g)
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  3/4 teaspoon kosher salt
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  Garlic powder(3g)
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  Chicken Breast, Grilled(480g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper(240g)
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  Hot Sauce, Frank'S RedHot
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  Cheese, Pepper Jack(300g)
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  Cheddar Cheese(180g)
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  Tortilla, Whole Wheat, Flour, 8-Inch
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  Oil, Butter, Or Nonstick Spray (Optional For Cooking The Quesadillas)
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  Salsa, Prepared, Red, Store-Bought
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  Guacamole, Store-Bought
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1In a small bowl, combine the chili powder and garlic powder. Divide the spice mixture in half. Sprinkle half over the cooked chicken breast and stir to coat evenly. Set aside.
2. 2Heat the olive oil in a large skillet over medium heat until shimmering, about 1–2 minutes. Add the onion and both bell peppers, sprinkle with the remaining spice mixture, and stir to coat. Sauté for 6–8 minutes, stirring occasionally, until the onion is translucent and the peppers are crisp-tender. Add Frank's RedHot Sauce to taste if desired. Transfer the vegetables to the bowl with the chicken and stir to combine.
3. 3Assemble the quesadillas: Lay out all four tortillas. On half of each tortilla, layer in this order: pepper jack cheese, sharp cheddar, one-quarter of the chicken-vegetable filling, then top with another layer of pepper jack and sharp cheddar. Fold each tortilla in half, pressing gently to seal.
4. 4Wipe out the skillet and return it to medium heat. Lightly oil the pan if desired for extra crispness. Place two folded quesadillas in the skillet (folded edge toward center, open edges facing outward). Press gently with a spatula to flatten.
5. 5Cook the first side over medium heat for 4–5 minutes, adjusting heat as needed, until golden brown and crisp. Visual cue: cheese should begin oozing out at the edges and turning golden.
6. 6Carefully flip both quesadillas and cook the second side for 2–3 minutes over medium heat until golden brown and crisp on both sides.
7. 7Transfer the cooked quesadillas to a cutting board or place in a 200°F oven to keep warm. Repeat steps 4–6 with the remaining two quesadillas.
8. 8Slice each quesadilla into three wedges and divide evenly into 4 serving containers while still warm. Pack salsa, guacamole, and nonfat Greek yogurt in separate small containers alongside each portion.