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Sautéing vegetables is a crucial step in elevating the flavor profile of your Zesty Grilled Chicken Quesadillas. When you sauté vegetables like bell peppers and onions, you enhance their natural sweetness and add depth to your dish. This caramelization process transforms the vegetables, making them not only more palatable but also integral to the overall taste of the quesadillas.

Grilled Chicken Quesadillas

Discover the deliciousness of Zesty Grilled Chicken Quesadillas, a perfect blend of flavors and textures that will delight your family and friends. These easy-to-make quesadillas feature juicy grilled chicken, melty cheese, and fresh vegetables for a satisfying crunch. Ideal for casual gatherings or quick dinners, this dish allows for customization with your favorite spices and ingredients. Elevate your meals with this flavorful delight that everyone will love!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and freshly ground pepper, to taste

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1/2 cup fresh cilantro, chopped

4 large flour tortillas

1 medium red bell pepper, sliced into thin strips

1/2 medium onion, thinly sliced

1 jalapeño, thinly sliced (optional, for added heat)

Additional serving options: sour cream, sliced avocado, and salsa

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the olive oil, chili powder, ground cumin, garlic powder, salt, and freshly cracked pepper. Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Allow them to marinate at room temperature for at least 30 minutes to enhance the flavor (for even better flavor, marinate covered in the refrigerator for a few hours or overnight).

    Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are no longer pink in the center. After removing them from the grill, let the chicken rest for 5 minutes before thinly slicing it into strips.

      Sauté the Veggies: In a skillet over medium heat, add a drizzle of olive oil. Once hot, sauté the sliced red bell pepper, onion, and jalapeño (if using) for about 5-7 minutes, or until they become soft and lightly caramelized. Transfer the sautéed veggies to a plate and set aside.

        Assemble the Quesadillas: Heat a separate large non-stick skillet or griddle over medium heat. Place one flour tortilla in the skillet. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the tortilla. Layer on the sliced grilled chicken, followed by the sautéed vegetables and chopped cilantro. Finish with the remaining cheese and then top with a second tortilla.

          Grill the Quesadilla: Cook the assembled quesadilla for about 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla using a spatula, and cook for an additional 3-4 minutes on the other side until it is crispy and the cheese has melted.

            Repeat the Process: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the assembly and cooking steps with the remaining ingredients to create additional quesadillas.

              Slice and Serve: Once cooked, cut the quesadillas into wedges using a sharp knife. Serve them warm alongside bowls of sour cream, avocado slices, and fresh salsa for dipping.

                Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings

                  - Presentation Tips: Arrange the quesadilla wedges on a colorful plate, garnished with extra cilantro and served with a small bowl of salsa and slices of lime for a vibrant touch.