Quick & Easy, But Delicious: Chicken Quesadillas

This simple and easy recipe for chicken quesadillas is all you need for a busy evening or little time to prepare lunches in the morning.

Add more ingredients or the bare minimum - it's a clean slate for you to make it your own.

Let's get right to it!

Ingredients

1. 1 tbsp. plus 1 tsp olive oil, divided
2. 4 tsp. all-purpose flour
3. 2 tsp. chili powder
4. 1/2 cups chicken stock
5. 1/2 red bell pepper, chopped
6. 4 oz. sliced mushrooms and/or onions
7. 1 lb. Edwards Family Farms chicken breasts, cooked and shredded
8. 1.5 cups shredded sharp Cheddar cheese (about 1 1/2 cups)
9. 4 large flour tortillas
10. Salsa, sour cream, fresh cilantro, lime wedges, and sliced avocado, for garnish

Instructions

1. Heat 1 tablespoon oil in a medium saucepan over medium heat. 
2. Add flour and chili powder. Cook, stirring, 1 to 2 minutes. Gradually whisk in stock.
3. Add bell pepper, mushrooms, and chicken. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Remove from heat and stir in cheese. 
4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. 
5. Spread half of vegetable mixture on a tortilla, leaving a 1-inch border all around. Top with a second tortilla. Cook, turning once, until golden brown, 2 to 3 minutes per side. Repeat with remaining oil, tortillas, and vegetable mixture. 
6. Slice into wedges and serve topped with desired garnishes.

Did you make this recipe? Let us know what you think in the comments below!