October 30, 2020
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Lions’ Plate: Chicken Quesadilla

By Elizabeth Casalnova
Columnist

This quesadilla will not only satisfy your cheese cravings, but it will also give you your protein and vegetable fix, making it an easy, deliciously well-rounded meal. My roommates and I usually make this dish together, and it has become a little tradition to eat these with each other despite our hectic schedules. This recipe takes a few minutes longer than buying a fast-food quesadilla, but the results are worth the effort. 

The dish is perfect for a cold night (Instagram).

Ingredients: 

-1 tortilla

-1/4 bell pepper, chopped

-1/4 red onion, chopped

-1/4 cup shredded cheese

-1/2 cup cooked shredded chicken

-1 tsp chili powder

-1 tsp red pepper flakes

-1 tsp garlic

-1 tsp cumin

Directions:

1. Sautee the pepper and onion over medium-low heat until soft, then put in a bowl. 

2. In the same pan, toast one side of the tortilla until golden, flip, and begin putting cheese, chicken, vegetables and seasonings on one half. Then, fold the other half to close the quesadilla. 

3. Cover the pan with a lid and keep it on low heat until the cheese starts to melt. Flip and toast the other side for about three to four minutes.

4. Cut, serve immediately with salsa and sour cream, and enjoy!

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