Cheesy Chicken Quesadillas

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat olive oil in a large skillet over medium heat. Cook pepper and onion for 6–8 minutes until tender. Stir in cumin, paprika, salt and pepper for 30 seconds.
2. 2Add cooked chicken and 2 tablespoons water. Stir for 2–3 minutes until hot; previously refrigerated chicken should reach 165°F. Transfer filling to a bowl and wipe the skillet clean.
3. 3Place tortillas on a board. Sprinkle ¼ cup cheese over one half of each, divide chicken filling over the cheese, then top each with another ¼ cup cheese. Fold the empty half over the filling.
4. 4Heat a little of the butter in the skillet over medium-low heat. Cook quesadillas one or two at a time for 2–3 minutes per side, pressing lightly, until tortillas are golden and cheese melts. Add the remaining butter between batches.
5. 5If tortillas brown too quickly, lower the heat. Rest for 2 minutes before cutting each quesadilla into wedges. Serve with salsa and sour cream.
6. 6Refrigerate leftovers within 2 hours and use within the chicken's original 3–4-day storage window. Reheat to 165°F in a skillet over low heat or a 350°F oven.