Lighter Herb-Infused Quesadillas

Instructions

1. 1

   Sauté the diced onion in a skillet over medium-high heat with 1 tablespoon of butter until translucent and fragrant, about 4 minutes.

2. 2

   Add the minced garlic and sliced jalapeños to the onion mixture, stirring constantly until aromatic, approximately 1 minute.

3. 3

   Stir in the diced red bell pepper and cooked shredded chicken, then season with ground cumin, salt, and black pepper.

4. 4

   Cook the chicken filling until heated through and the peppers soften slightly, about 3 minutes, then remove from heat and fold in the fresh cilantro.

5. 5

   Lay out one flour tortilla on a clean work surface and spread half of it with a handful of the Monterey Jack and Oaxaca cheese blend.

6. 6

   Distribute approximately 3 tablespoons of the prepared chicken mixture over the cheese, then top with additional cheese to cover the filling completely.

7. 7

   Fold the tortilla in half to create a half-moon shape, pressing gently to secure the ingredients inside.

8. 8

   Heat 0.5 tablespoon of butter in a large skillet or griddle over medium-high heat until it froths and becomes fragrant.

9. 9

   Place the folded quesadilla onto the hot skillet and cook until the tortilla turns golden-brown with light char marks, approximately 2 to 3 minutes.

10. 10

    Using a wide spatula, carefully flip the quesadilla and cook the opposite side until equally golden and the cheese is completely melted, about 2 to 3 minutes more.

11. 11

    Transfer the finished quesadilla to a cutting board and repeat steps 5 through 10 with the remaining tortillas and fillings.

12. 12

    Cut each quesadilla diagonally into four triangles for easier serving and to showcase the melted cheese throughout.

13. 13

    Serve the warm quesadillas immediately with dollops of sour cream, fresh salsa, and lime wedges on the side for garnish and additional flavor.

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