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Quesadillas are a beloved dish celebrated for their versatility and flavor. They can be customized to suit individual tastes, making them a favorite for both busy weeknights and casual gatherings. This savory chicken and vegetable quesadilla recipe combines tender shredded chicken, fresh vegetables, and gooey cheese, resulting in a satisfying meal that is both nutritious and easy to prepare. With minimal cooking time and a handful of ingredients, these quesadillas are a perfect solution for those seeking a quick yet delicious option.

Savory Chicken and Vegetable Quesadillas

Discover the ultimate comfort food with this savory chicken and vegetable quesadilla recipe that's perfect for any occasion. Filled with shredded chicken, vibrant bell peppers, corn, and gooey cheese, these quesadillas are not only delicious but also quick and easy to prepare. With just a handful of ingredients, you can create a nutritious meal rich in flavor. Get creative by customizing your quesadillas with your favorite fillings and enjoy a satisfying dish that everyone will love.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup bell peppers (red, yellow, and green), diced

1 cup red onion, diced

1 cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

4 large flour tortillas

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Optional: sour cream and salsa (for serving)

Instructions
 

Prepare the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until it becomes translucent, stirring occasionally to prevent sticking.

    Add Vegetables: Incorporate the diced bell peppers and corn into the skillet. Continue cooking for an additional 3-4 minutes until the vegetables are tender. Season the mixture with ground cumin, chili powder, salt, and black pepper to taste.

      Combine Chicken and Beans: Stir in the shredded cooked chicken and black beans, mixing thoroughly to combine. Cook for another 2-3 minutes until everything is heated through. Remove the skillet from heat and set the mixture aside.

        Assemble Quesadillas: In a separate skillet, heat the remaining tablespoon of olive oil over medium-low heat. Place one flour tortilla in the skillet. Sprinkle half of the mozzarella and cheddar cheese over one half of the tortilla. Add a generous portion of the chicken and vegetable mixture on top, then finish with the remaining cheese. Carefully fold the tortilla over to create a half-moon shape.

          Cook Quesadilla: Cook for 3-4 minutes on one side until golden brown and crispy. Gently flip the quesadilla using a spatula, and cook the other side for an additional 3-4 minutes, ensuring the cheese melts and the tortilla becomes golden.

            Repeat: Once the first quesadilla is done, remove it from the skillet and keep it warm. Repeat the assembly and cooking process for the remaining tortillas and filling.

              Serve: Cut each quesadilla into wedges and garnish with freshly chopped cilantro. Serve warm with sour cream and salsa on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4