YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken and Bell Pepper Quesadillas
Enjoy a vibrant twist on classic quesadillas featuring thinly sliced, seasoned chicken breast paired with sautéed bell peppers and onions, all crisped to perfection on a sheet pan. The melty cheddar and whole wheat tortilla provide a satisfying, wholesome meal that's both filling and flavorful.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1 oz Cheddar Cheese
1 Medium Bell Pepper
1/2 Small Red Onion
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your sheet pan in the oven to 425°F.
Slice the chicken breast into thin strips and season with salt and pepper.
Cut the bell pepper and red onion into thin strips.
Toss the chicken, bell pepper, and onion with olive oil, salt, and pepper.
Spread the mixture evenly on the heated sheet pan and roast for 12-15 minutes, until the chicken is cooked through and the vegetables are tender.
Heat the whole wheat tortilla in a dry pan for about 1 minute on each side.
Sprinkle the cheddar cheese over half of the tortilla, add the roasted chicken and vegetables on top, then fold the tortilla in half.
Return the quesadilla to the pan and cook for another 2-3 minutes on each side until the cheese melts and the tortilla turns crispy.
Slice into wedges and serve warm.