The useful part
How to make it
- 1
Season the chicken with 1 teaspoon chili powder, then cook it in a lightly oiled skillet until it reaches 165°F; slice it thinly.
- 2
Lay four tortillas on a board and divide the chicken, cheddar, and peppers over one half of each tortilla.
- 3
Fold the tortillas over the filling and toast them in the skillet for 2 to 3 minutes per side until crisp and the cheese melts.
- 4
Cut the quesadillas into wedges and serve with salsa, sour cream, and lime.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
chicken
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Keep the filling and crisp toppings separate; tomorrow they can become a bowl or wrap.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.