Chicken Quesadillas

Season the Chicken

In a medium bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.

Add the sliced chicken to the bowl and toss until every piece is evenly coated with the spice mixture.

Cook the Filling

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced onion and red bell pepper to the skillet.

Cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes.

Transfer the cooked vegetables to a plate and set aside.

Add the seasoned chicken strips to the same skillet in a single layer.

Cook undisturbed for 3 minutes until the bottom is golden.

Flip the chicken strips and cook for another 2 to 3 minutes until cooked through.

Transfer the chicken to the plate with the vegetables.

Assemble the Quesadillas

Lay one flour tortilla flat on a clean surface.

Sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla.

Layer one quarter of the chicken and vegetable mixture on top of the cheese.

Sprinkle another 1/4 cup of cheese over the filling.

Fold the empty half of the tortilla over the filling to form a half-moon shape.

Repeat the assembly process with the remaining 3 tortillas.

Cook the Quesadillas

Wipe the skillet clean and heat it over medium heat.

Brush or drizzle a small amount of the remaining olive oil lightly over the pan.

Place one assembled quesadilla in the skillet.

Cook for 2 to 3 minutes until the bottom is golden brown and crispy.

Carefully flip the quesadilla and cook for another 2 minutes until the second side is golden.

Transfer to a cutting board and repeat with the remaining quesadillas.

Slice and Serve

Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.

Serve immediately with sour cream, salsa, and a sprinkle of fresh cilantro if desired.