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Prep time
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Cook time
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Total Time
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Servings
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10 mins
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30 mins | 40 mins | 4 |
Ingredients:
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Step 1
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the sliced capsicum and onions, season with salt, and sauté until softened, about 5 minutes. Transfer to a plate and set aside.
Step 2
In the same skillet, add another tablespoon of oil and heat over medium-high. Add the chicken, then season with chili powder, dried mixed herbs, and ½ teaspoon of salt. Cook, stirring occasionally, until the chicken is golden and fully cooked—about 8 minutes. Transfer to a plate and wipe the skillet clean.
Step 3
Add 1 tablespoon of oil to the skillet. Place a flour tortilla in the pan and layer one half with shredded cheese, ¼ of the cooked chicken, ¼ of the capsicum-onion mixture, a few avocado slices, and some scallions. Fold the tortilla over and cook for about 3 minutes per side, or until both sides are golden and the cheese is melted.
Step 4
Repeat the process with the remaining ingredients to make a total of 4 quesadillas.
Step 5
Slice each quesadilla into wedges and serve warm with sour cream on the side.
