# What You Need:
→ For the Filling
01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper
→ To Assemble
11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil (for cooking)
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion; sauté for 4–5 minutes until softened. Stir in the cumin, smoked paprika, salt, and black pepper. Remove from the pan and set aside.
02 - Wipe the skillet clean.
03 - Place a tortilla on a flat surface. On one half of the tortilla, layer ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup cheddar, and ¼ cup Monterey Jack cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and fillings.
04 - Melt a little butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.
05 - Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Serve warm.
