- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large chicken breasts, thinly sliced
- 2 teaspoons garlic powder
- Salt & pepper, to taste
- 2 bell peppers, thinly sliced (any color)
- 1 large onion, thinly sliced
- 1 chicken bouillon cube
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups shredded Colby-Monterey jack cheese
- 10 flour tortillas
Add oil and butter to a very large skillet over high heat.
Once hot, add the chicken to the skillet and season with garlic powder, salt and pepper. Cook for about 5 minutes, stirring every minute.
Next, add the bell peppers, onions, bouillon cube, brown sugar, and Worcestershire sauce.
Continue cooking, stirring occasionally, for 15-20 minutes, or until any liquid is absorbed and chicken and vegetables start to really caramelize. Remove from heat.
Heat a second large skillet over medium heat. Spray one side of a flour tortilla with cooking spray or spread a thin layer of butter on it. Put it butter-side-down in the heated skillet.
Next add a generous amount of the chicken and vegetable mixture and spared it evenly over the tortilla. Sprinkle with a handful of shredded cheese. Put a second tortilla on top and spray cooking spray or spread butter on the top.
Allow quesadilla to cook about 4-5 minutes, or until golden brown on the bottom, then carefully flip the quesadilla with a large spatula and allow it to cook another 4-5 minutes on the other side.
Remove quesadilla to a large cutting board. Allow it to cool about 2-3 minutes before cutting it into 8 triangles with a pizza cutter.
Continue steps 5-8 with remaining ingredients to make enough quesadillas for your family!
Alternative Serving Option: The chicken and vegetable filling can also be served on a hoagie roll with a couple of slices of provolone cheese for a chicken Philly cheesesteak sandwich. Wrap the sandwich in foil and bake for 5-10 minutes in a 350o oven for a warm and melty meal!
Looking for more quick and easy weeknight recipes? Check out the Layered Taco Casserole! Or take a look at the lowdown on carbs from a registered dietitian!