Emulsifier Free Chicken Quesadillas with Pepper Jack

Total time35 min

Prep time15 min

Cook time20 min

Emulsifier Free Chicken Quesadillas with Pepper Jack

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts or thighs
1 tsp chili powder
Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz Spicely Organic Chili Powder Salt Free, 1 each Frontier Co-Op Chili Powder Blend - 1.94 oz O Organics Organic Chili Powder
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½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the quesadillas

4 large flour tortillas (10-inch)
2 cups pepper jack cheese, shredded (about 8 oz)
½ cup red bell pepper, thinly sliced
2 tbsp unsalted butter

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pat the chicken dry and rub the spice mixture evenly over both sides.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, then flip and cook for another 5–6 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer and the juices run clear. Transfer to a cutting board and let rest for 5 minutes, then shred or slice thinly.

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