Flour tortillas filled with rotisserie chicken, charred peppers and onion, and a cheddar and pepper jack blend, cooked one at a time in a cast-iron skillet until golden and melty. Leftover chicken keeps it to about 30 minutes; serve with guacamole, pico de gallo and sour cream.
Adapted from Damn Delicious
Nutrition estimate not available yet.
Ingredients
Loading serving controls…- 2 tablespoons vegetable oil (divided)
- 0.5 medium sweet onion (cut into strips)
- 1 medium red bell pepper (cut into strips)
- 1 medium green bell pepper (cut into strips)
- 2 cloves garlic ( minced)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- Kosher salt and freshly ground black pepper (to taste)
- 6 ounces shredded sharp cheddar cheese
- 6 ounces shredded pepper jack cheese
- 0.3 cup chopped fresh cilantro leaves
- 6 (8-inch) flour tortillas
- 2 cups leftover shredded rotisserie chicken
- 1 cup guacamole
- 1 cup pico de gallo
- 0.3 cup sour cream
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Instructions
- 1
Preheat oven to 200 degrees F.
- 2
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
- 3
Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
- 4
In a medium bowl, combine cheeses and cilantro.
- 5
Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
- 6
Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
- 7
Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
- 8
Serve warm with desired toppings.
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