Easy, cheesy pepper and chicken stuffed quesadillas with juicy chicken thigh, bell peppers and loads of cheese!
4large flour tortillas
1poundchicken thigh or breast meat
1/2teaspooneach: ground cumin, smoked paprika
Kosher salt and ground black pepper
1large red bell pepper, chopped
1small onion, sliced
1cupshredded sharp cheddar cheese
For Peach Salsa:
2green onions, diced
small bunch fresh cilantro, chopped
1small peach, diced
1small tomato, diced
juice from 1 lime
salt to taste
2 to 3tablespoonsred taco sauce
Prepare the salsa. Place all the ingredients: avocado, tomato, peach, onion, and cilantro; into a small bowl. Season with salt and squeeze lime juice over the mix. Add the taco sauce; gently combine all the ingredients and set into the refrigerator until serving.
Prepare the meat. Place whole pieces of chicken into a large bowl. Season with spices, salt and pepper; add a few tablespoons of olive oil to help the spices adhere to the meat. Preheat a large frying pan over medium heat and fry the meat until done, about 7-8 minutes per side. For thicker pieces of meat, cover the pan with a lid. Remove from pan and place onto paper towels to get rid of excess juices and oils. Into the same pan, add the bell pepper and sliced onions; cook until soft and tender.
Let the chicken cool slightly before dicing into smaller pieces.
To make the quesadillas. Spread a small amount of sour cream all over each tortilla, followed by shredded cheddar cheese (or use your favorite kind). Add the pepper and onion mixture onto one half of each quesadilla, followed by the diced chicken. Fold the quesadillas over in half.
Preheat a grill pan or a large frying pan over medium heat. Add the prepared quesadillas and heat each side for 2 to 3 minutes, or until the cheese is melted and tortilla is browned. Remove and cool slightly before cutting into smaller, serving size pieces. Serve with a side of salsa.