Recipe courtesy of Food Network Kitchen

Stewed Chicken, Bell Pepper and Cheddar Quesadillas

Getting reviews...
Simmer chicken in a fire-roasted tomato sauce and spoon it over a tortilla filled with charred bell peppers and shredded Cheddar for a delicious quesadilla with generous saucy fillings.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
  3. Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  4. Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  5. Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa. 

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL