Prep time: 5 min

Cook time: 25 min

Total: 30 min

Makes 4 large quesadillas


  • 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


  1. 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.

  2. 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.

  3. Slice into wedges and serve with sour cream and guacamole. Enjoy

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