Instructions

• Prep: slice 1/2 bell pepper and 1/2 medium onion into thin strips (cut the onion lengthwise). Chop 1 tablespoon fresh cilantro and set aside. If needed, grate the 1 cup cheddar cheese and have the 1/2 cup shredded leftover chicken ready. Prepare sour cream and guacamole for serving.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat (cast iron works well).
• Add the sliced pepper and onion to the hot oil. Cook, stirring often, for about 3–5 minutes until the vegetables are tender-crisp.
• Add the shredded chicken, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, 1/4 teaspoon chipotle chili pepper, salt and pepper to taste, and the juice of 1/2 lime. Stir until everything is combined and the chicken is heated through (about 1–2 minutes). Remove the skillet from the heat and set the mixture aside.
• In a clean skillet, heat 1 teaspoon olive oil over medium heat.
• Place one large flour tortilla in the hot skillet. Sprinkle half the cheddar cheese over the tortilla, spread the chicken-and-veggie mixture evenly on top, sprinkle the chopped cilantro over the filling, then add the remaining cheese. Place the second tortilla on top and press down gently with a spatula.
• Cook the quesadilla 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Use a spatula to carefully flip the quesadilla and cook the other side 2–3 minutes until browned and the cheese is fully melted. Reduce heat if the tortilla browns too quickly.
• Transfer the quesadilla to a cutting board, let rest about 1 minute, then cut into quarters. Serve immediately with sour cream and guacamole.