Ingredients

Scale

For the seasoning mix:

1 teaspoon salt (coarse, kosher)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon paprika (smoked or regular)
¼ teaspoon black pepper (coarsely ground)

For the quesadillas:

4 cups cooked, chopped chicken
1 tablespoon oil
2–3 cups sliced mushrooms (optional)
2 medium bell peppers, sliced into thin strips
1 large onion, sliced into thin half moon strips
2–3 tablespoons broth or water
2 cups shredded Monterey Jack cheese
1 cup shredded medium or sharp cheddar cheese
8 (8-inch) flour tortillas

Instructions

1️⃣ Prepare the seasoning mix: In a small bowl, combine all the seasoning ingredients. Mix well. 🥄

2️⃣ Season the chicken: Toss the cooked chicken with ½ of the seasoning mixture. Set aside. 🍗

3️⃣ Cook the veggies: In a 12-inch nonstick skillet, heat the oil over medium heat. Add mushrooms (if using), bell peppers, and onions. Sprinkle with the remaining seasoning mixture. Cook, stirring often, until the onions turn translucent and the vegetables start to soften. 🥘

4️⃣ Add liquid: Add 2-3 tablespoons broth or water. Continue cooking until the veggies are crisp-tender and the liquid reduces slightly. 💦

5️⃣ Assemble the quesadillas: Spread cheese on ½ of each tortilla. Top with chicken, veggies, more cheese, then fold the tortilla in half. 🌮

6️⃣ Cook the quesadillas: Heat a nonstick skillet over medium heat. Add a bit of oil for crispiness. Cook the quesadillas on one side until golden, pressing lightly with a spatula. Flip and cook until the other side is golden and the cheese is melted. 🍳

7️⃣ Serve: Cut into triangles and serve immediately. Enjoy! 🍴