Celebrating National Quesadilla Day with a simple, delicious, grain-free recipe using our Unbun Tortillas:
4 Unbun Tortillas
1 tbsp. extra-virgin olive oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
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
In a large skillet over medium-high heat, heat olive oil. Add onions and pepper 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 Unbun tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions or cilantro.
Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas.
Slice into wedges and serve with sour cream and salsa. Enjoy!