Recipe of Chicken Quesadillas

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• salt and pepper to taste
• 4 large flour tortillas
• cooking oil or cooking spray

Instructions:

• In a SENSARTE Ceramic Nonstick Sauté Pan, heat a small amount of cooking oil over medium heat. Add the chopped onion and diced bell pepper. Sauté until the vegetables are soft and slightly caramelized.

• Add the cooked and shredded chicken to the pan. Season with ground cumin, chili powder, salt, and pepper. Stir to combine and let the flavors meld for a few minutes. Remove from heat and set aside.

• Place another SENSARTE Nonstick Frying Pan Skillet on medium heat. Place one flour tortilla in the pan. On one half of the tortilla, sprinkle a layer of shredded cheddar cheese and Monterey Jack cheese.

• Spoon a generous portion of the chicken mixture over the cheese layer. Be sure not to overstuff the tortilla.

• Fold the other half of the tortilla over the chicken and cheese filling, creating a half-moon shape. Press down gently with a spatula to seal the quesadilla.

• Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.

• Remove the quesadilla from the pan and place it on a cutting board. Let it cool slightly before cutting it into wedges.

• Repeat the process with the remaining tortillas, cheese, and chicken mixture.

• Serve the chicken quesadillas warm, accompanied by your favorite salsa, guacamole, or sour cream. Enjoy!