Pepper Jack Cheese and Chicken Quesadilla

Ingredients

• Salsa - For serving
• Sour cream - For serving
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Jalapeno - 1, seeded and diced
• Onion - 1, thinly sliced
• Green bell pepper - 1, thinly sliced
• Red bell pepper - 1, thinly sliced
• Flour tortillas - 4 large
• Pepper jack cheese - 1 cup, shredded
• Chicken breast - 2, cooked and shredded

Instructions

1. In a large skillet, heat some oil over medium heat.
2. Add the sliced bell peppers, onion, and jalapeno. Cook until the vegetables are softened, about 5 minutes.
3. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2 minutes.
4. Remove the skillet from heat and set aside.
5. Place a tortilla on a clean surface and sprinkle half of the shredded pepper jack cheese on one half of the tortilla.
6. Spread half of the chicken and vegetable mixture over the cheese.
7. Fold the tortilla in half to cover the filling.
8. Repeat the process with the remaining tortillas, cheese, and filling.
9. Heat a large skillet or griddle over medium heat.
10. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
11. Repeat with the remaining quesadilla.
12. Cut each quesadilla into wedges and serve with sour cream and salsa.