# What You’ll 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
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion, cooking for 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper, then remove from the pan and set aside.
02 - Wipe the skillet clean to prepare for assembling the quesadilla.
03 - Place one tortilla flat. On half, layer ½ cup grilled chicken, ¼ of sautéed peppers and onions, ¼ cup cheddar, and ¼ cup Monterey Jack cheese. Fold tortilla in half to enclose filling. Repeat for remaining tortillas and fillings.
04 - Melt butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until golden brown and cheese melts.
05 - Transfer quesadillas to a cutting board, let rest for 1 minute, then slice into wedges. Serve while warm.
