Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup bell peppers, sliced
- 1/2 cup onion, thinly sliced
- 1 cup cooked chicken or beef (optional)
- 1 tablespoon olive oil
- Salsa and guacamole for serving
Instructions
- Prepare your ingredients by slicing the bell peppers and onions, and shredding or dicing any cooked protein.
- Heat a skillet over medium heat, add olive oil, and place one tortilla in the skillet. Top with half the cheese, bell peppers, onions, and optional protein. Add the remaining cheese and cover with another tortilla.
- Cook for 3-4 minutes until the bottom is golden brown, then carefully flip the quesadilla and press down gently. Cook for an additional 3-4 minutes until the second side is golden and cheese is fully melted.
- Remove from skillet, let cool slightly, then slice into wedges. Serve with salsa and guacamole.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to restore crispiness.
- Freeze cooked quesadillas wrapped in plastic wrap for up to 2 months.
- Add lime juice or fresh cilantro for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg