Red Meat Allergy Friendly Chicken Quesadillas with Pepper Jack
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts or thighs
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PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- 1 tsp chili powder
- 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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