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By Charlyne Mattox, Country Living
Your simple two-ingredient quesadilla is satisfying and easy to make. Drop a tortilla on a hot frying pan, top it with shredded cheese and another tortilla, and flip it over once to get both sides toasted and the cheese nice and melty. Done.
Total Time: 25 mins
Prep Time: 25 mins
Yields: 4 serving(s)
More Recipe: Crockpot Herb Butter Chicken and Wild Rice
Ingredients
- 1 tbsp. plus 1 tsp olive oil, divided
- 4 tsp. all-purpose flour
- 2 tsp. chili powder
- 1/2 c. chicken stock
- 1/2 red bell pepper, chopped
- 4 oz. sliced mushrooms
- 6 oz. shredded cooked chicken breasts (about 1 1/4 cups)
- 6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)
- 4 large flour tortillas
- Salsa, sour cream, fresh cilantro, lime wedges, and sliced avocado, for garnish
Directions
Step 1
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add flour and chili powder. Cook, stirring, 1 to 2 minutes. Gradually whisk in stock. Add bell pepper, mushrooms, and chicken. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Remove from heat and stir in cheese.Step 2
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Spread half of vegetable mixture on a tortilla, leaving a 1-inch border all around. Top with a second tortilla. Cook, turning once, until golden brown, 2 to 3 minutes per side. Repeat with remaining oil, tortillas, and vegetable mixture.More Recipe: Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Step 3
Slice into wedges and serve topped with desired garnishes.See more at Country Living
