# What You’ll Need:
→ 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
→ Assembly
11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil for cooking
# How to Prepare:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; cook for 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper. Remove from skillet and set aside.
02 - Wipe the skillet clean to remove any residue.
03 - Place a flour tortilla on a flat surface. On one half, layer ½ cup grilled chicken, one-quarter of the sautéed vegetables, ¼ cup cheddar cheese, and ¼ cup Monterey Jack cheese. Fold tortilla to enclose filling. Repeat for remaining tortillas.
04 - Melt butter or drizzle olive oil in the skillet over medium heat. Place each quesadilla in the skillet, cooking for 2 to 3 minutes per side while pressing gently, until golden and cheese melts.
05 - Transfer cooked quesadillas to a cutting board. Let rest for one minute, then cut into wedges. Serve warm.
