Chicken Quesadilla


  • 4 Cali’flour Foods Flatbreads  
  • 1 tbsp. extra-virgin olive oil 
  • 2 bell peppers, thinly sliced 
  • 1/2 onion, thinly sliced 
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 lb. boneless skinless chicken breasts, sliced into strips 
  • 1/2 tsp. chili powder 
  • 1/2 tsp. ground cumin 
  • 1/2 tsp. dried oregano 
  • 2 c. shredded Monterey jack 
  • 2 c. shredded cheddar 
  • 1 avocado, sliced 
  • 1 tbsp. vegetable oil 
  • 2 green onions, thinly sliced 
  • Sour cream, for serving 

chicken quesadilla


In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate. 

Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. 

Add 1 Cali’flour flatbread to skillet and top half of the flatbread with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the flatbread over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas. 

Slice into wedges and serve with sour cream. 

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