Looking for a quick and easy meal? Well, I have one for you!
1 chicken breast, sliced into thin bite size pieces
1 medium onion, diced
1 jarred roasted red pepper, rinsed and diced
1 chipolte chili in adobo sauce, finely diced (remove all or some of the seeds to control heat)
1 tsp paprika
1/2 tsp dried parsley
1 Tbsp vegetable oil
salt and pepper
2 c shredded Mexican cheese mix
10 flour tortillas (8")
Heat the oil in a non-stick skillet over medium heat until shimmering. Season the chicken with salt and pepper. Add the seasoned chicken and onion to the skillet and cook until chicken is cooked through and onions are softened, 5-6 min - stirring occasionally. Stir in the paprika and parsley, cooking about 1 minute. Remove skillet contents into a bowl and stir in the red pepper and chili. Assembly the quesadillas by spooning about 2 Tbsp of the chicken mix over a tortilla, covering it with cheese, then top with a second tortilla. Wipe out the original skillet and return to medium heat. Cook one quesadilla at a time, about 3 minutes per side (or until lightly browned and cheese is melted). I served these with a side of fruit, but you could go with the more traditional (and usually fatty) side of rice and beans.
Makes about 5 quesadillas, depending on how much filling you use.
My older son doesn't care for red peppers, so I reserved a couple tablespoons of the chicken and onion mixture before adding the pepper for his.
Also, if you don't have jarred red peppers you could use fresh in a small dice - just cook it along with the chicken and onions. For the same flavor without the canned chilis in adobo, add 1/2 tsp dried chipolte chili along with the paprika and parsley.