# What You'll Need:
→ Filling Components
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 and Cooking
11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil for cooking
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; sauté 4–5 minutes until softened. Stir in cumin, smoked paprika, salt, and black pepper. Remove from pan and set aside.
02 - Wipe the skillet clean for quesadilla cooking.
03 - Place a tortilla on a flat surface. On one half, layer ½ cup grilled chicken, ¼ of the sautéed peppers and onions, ¼ cup cheddar, and ¼ cup Monterey Jack cheese. Fold tortilla in half to enclose filling. Repeat with remaining tortillas and fillings.
04 - Melt butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Transfer to a cutting board, rest 1 minute, then slice into wedges. Serve warm.
