Chicken Quesadillas

🔥 Prep

• Shred the 200 g cooked chicken into bite-sized pieces.
• Slice the 0.5 bell pepper into thin strips (about ¼ cup).
• Grate 1 cup Monterey Jack cheese.
• Measure out 1 tbsp butter and have it ready.

🔥 Cook

• 1. Heat a large non-stick skillet over medium heat and add ½ tbsp of the butter, letting it melt.
• 2. Place one flour tortilla in the skillet and sprinkle ¼ cup of the grated cheese evenly over half of the tortilla.
• 3. Add a quarter of the shredded chicken (≈50 g) and a quarter of the sliced bell pepper on top of the cheese.
• 4. Fold the tortilla over the filling to form a half‑moon shape and press gently with a spatula.
• 5. Cook for 2‑3 minutes until the bottom is golden brown and the cheese starts to melt, then carefully flip.
• 6. Add the remaining ½ tbsp butter to the pan (if needed) and cook the other side for another 2‑3 minutes until crispy and the cheese is fully melted.
• 7. Transfer the quesadilla to a cutting board, let rest 1 minute, then cut into 3 wedges.
• 8. Repeat steps 2‑7 for the remaining three tortillas, adjusting heat to medium‑low if the pan gets too hot.

🔥 Serve

• Serve the quesadilla wedges hot with a side of salsa, guacamole, or sour cream.
• Garnish with fresh cilantro leaves and a squeeze of lime for extra freshness.
• Pair with a simple green salad or Mexican street corn (elote) if desired.