Name: Chicken quesadilla recipe by Vahitha Hasan at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil, divided; 1/2 onion, thinly sliced; 2 bell pepper, thinly sliced; Kosher salt; Freshly ground black pepper; 1 lb. chicken breast, sliced into strips; 1/2 tsp chilli powder; 1/2 tsp cumin powder; 1/2 tsp oregano; 4 medium flour tortilla; 100 gms Monterey jack, Cheddar cheese each; 1 cup papaya sliced; Sour cream for serving

Ingredients Serving: 4

2 tbsp. extra-virgin olive oil, divided
1/2 onion, thinly sliced
2 bell pepper, thinly sliced
Kosher salt
Freshly ground black pepper
1 lb. chicken breast, sliced into strips
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp oregano
4 medium flour tortilla
100 gms Monterey jack, Cheddar cheese each
1 cup papaya sliced
Sour cream for serving

Instructions

In a large skillet over medium high heat, heat 1 tablespoon olive oil. Add onion and peppers, then season with salt and pepper and cook until tender. Remove vegetables from skillet.
Heat remaining tablespoon oil. Season chicken with chili powder, cumin, oregano, salt and pepper, then add to skillet in a single layer.
Sauté, stirring occasionally, until golden and cooked through, about 8 minutes. Remove from heat and stir in sautéed vegetables.
In a clean skillet over medium heat, add a flour tortilla. Top with Monterey Jack, cheddar, cooked chicken mixture, avocado and green onions.
Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
Slice into wedges and serve warm with sour cream.

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