A delightful twist on the classic quesadilla, combining tender chicken with a blend of cheeses for a satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy texture.
Cook the chicken in a non-stick skillet over medium heat until fully cooked, then add the minced garlic and diced onion, cooking until fragrant.
Cut the chicken into small pieces for quicker cooking.
Stir in the salsa and chopped bell pepper, cooking until the mixture is heated through.
Adjust the salsa quantity based on your preferred level of sauciness.
Place a portion of the chicken mixture on one half of each tortilla, sprinkle with a mix of cheddar and monterey jack cheese, then fold the tortilla over to enclose the filling.
Press the edges of the tortilla gently to seal them.
Arrange the quesadillas on a baking sheet and bake in the preheated oven for about 5 minutes, or until the tortillas are golden and crispy.
Keep an eye on them to prevent over-browning.
Let the quesadillas cool slightly, then cut into wedges and serve warm.
Serve with your favorite dips like guacamole or sour cream for added flavor.
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