YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken and Bell Pepper Quesadillas
Enjoy a wholesome, flavorful twist on quesadillas featuring thinly sliced chicken breast and vibrant bell peppers roasted to perfection on a sheet pan. This dish combines tender protein, crunchy bell peppers, and melty cheese, all wrapped in a soft whole wheat tortilla for a satisfying meal at any time of day.
INGREDIENTS
3 oz Chicken Breast
3 medium slices Red Bell Pepper
1 Whole Wheat Tortilla
1/4 cup shredded Cheddar Cheese
1/2 tsp Olive Oil
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the chicken breast into thin strips. Cut the red bell pepper into 3 even strips.
Toss the chicken and bell pepper slices with olive oil, salt, and black pepper on a sheet pan.
Roast the chicken and bell peppers in the oven for about 12-15 minutes until the chicken is cooked through.
Warm the whole wheat tortilla slightly either in the microwave for 15 seconds or in a dry skillet on medium heat.
Layer the roasted chicken and bell pepper onto the tortilla, then sprinkle evenly with shredded cheddar cheese.
Fold the tortilla over and place it back on the hot sheet pan or a skillet to crisp both sides for 2-3 minutes per side, allowing the cheese to melt.
Remove from heat, slice into wedges, and serve immediately.