Golden Quesadilla with Roasted Peppers

Directions

• If using raw chicken, cook it in a pan over medium heat until fully cooked and reaching an internal temperature of 165°F (75°C)—season as desired.
• Preheat the oven to 400°F (200°C). Toss sliced bell peppers with 1 tsp olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15–20 minutes, flipping halfway, until tender and slightly caramelized.
• Heat the Tortilla: In a clean skillet over medium heat, warm the tortilla for about 30 seconds per side until pliable.
• Sprinkle half of the cheese over one-half of the tortilla.
• Add the cooked chicken on top of the cheese.
• Add avocado slices inside the quesadilla (or reserve them for topping after cooking). Add any other optional toppings, such as onions or black beans.
• Sprinkle the remaining cheese over the filling and fold the tortilla in half.
• Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
• Remove from heat, cut into triangles, and serve with roasted bell peppers on the side. If you didn’t add avocado inside, place the slices on top of the quesadilla before serving. Enjoy!