Chicken Philly Quesadillas
Tortillas are stuffed with cooked chicken, melted Provolone cheese, and tender onions & peppers. Great for dinner or for parties.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 5 large quesadillas
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 12 ounces thinly sliced chicken cutlets cut into 1-inch squares
- 1 medium onion sliced
- 1/2 red pepper sliced
- 5 large tortillas
- 10 slices provolone cheese
In a small bowl, mix salt. pepper. paprika, and garlic powder. Set aside. In a large skillet, heat olive oil over medium high heat. Once butter has melted, add chicken pieces and sprinkle with half of the seasoning. Cook until done, about 3-6 minutes (depending on how thick your chicken is cut). Remove chicken and place on a plate. Set aside.
With the skillet still on medium high, add onions and peppers. Sprinkle with remaining seasoning and cook until tender, about 6-8 minutes. Add chicken to warm back up for about 1 minute. Turn off heat.
Place a large tortilla on a large skillet or griddle over medium heat. Add 2/3 cup of chicken and veggie mixture to have of the tortilla. Add two slices of provolone to the top. Fold tortilla over the mixture completely to meet the other edge. Cook for 2 minutes. Flip and cook for 1-2 minutes or until the crust starts to brown and the cheese has melted. Remove from heat and repeat with rest of tortillas.
Cut quesadillas into 4 pieces. Serve with sour cream.