Prep time: 5 min
Cook time: 25 min
Total: 30 min
Makes 4 large quesadillas
Ingredients:
1 lb. skinless chicken breasts, sliced into strips
1 tbsp olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground oregano
4 medium flour tortillas
2 cups shredded Monterey jack
2 cups shredded cheddar
1 tbsp. vegetable oil
DIRECTIONS
Heat a tablespoon of vegetable oil over medium-high heat. Season chicken with cumin, oregano; chili powder, salt, and pepper, and cook, stirring occasionally, until golden and cooked through, about 8 minutes. Transfer to a plate.
Add 1 flour tortilla to a skillet and top half of the tortilla with a heavy sprinkling of both cheeses and cooked chicken. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side.
Slice into wedges and serve with sour cream and guacamole. Enjoy