A delightful twist on classic quesadillas, featuring a zesty chicken and veggie filling with a fresh homemade salsa.
Combine the diced tomatoes, chopped onion, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste.
For a spicier salsa, add a finely chopped jalapeño or serrano pepper.
Heat a skillet over medium heat and cook the chicken breasts until fully cooked. Remove and shred the chicken.
Use two forks to shred the chicken easily while it's still warm.
In the same skillet, sauté the sliced bell pepper and onion until tender. Add minced garlic, cumin, and chili powder, and cook for another minute.
Stir frequently to prevent the garlic from burning and becoming bitter.
Mix the shredded chicken with the sautéed vegetables in the skillet. Keep warm.
Taste the mixture and adjust seasoning if necessary.
Place a tortilla in a heated skillet. Spread a portion of shredded cheese on one half, add the chicken mixture, and top with more cheese. Fold the tortilla over.
Press gently with a spatula to ensure even cooking and melting of the cheese.
Cook the quesadilla on both sides until golden brown and crispy. Repeat with remaining tortillas.
Keep cooked quesadillas warm in a low oven while preparing the rest.
Cut the quesadillas into wedges and serve with the prepared salsa and sour cream.
Garnish with additional cilantro or a lime wedge for a fresh presentation.
