Pescatarian Chicken Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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 filling

1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced

For the quesadillas

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 large flour tortillas (10-inch)

For serving

sour cream, for serving (optional)
salsa, for serving (optional)
guacamole, 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 breasts dry with paper towels and rub the spice mixture evenly over both sides.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then slice or shred into bite-sized pieces.

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