Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb boneless, skinless chicken breasts, cut into small cubes (450g)
  • 1 tsp chili powder (5 ml)
  • 1/2 tsp ground cumin (2.5 ml)
  • 1/4 tsp garlic powder (1 ml)
  • 1/4 tsp onion powder (1 ml)
  • Salt and freshly ground black pepper to taste
  • 8 large flour tortillas (approx. 10-12 inch/25-30 cm diameter)
  • 2 cups shredded cheddar cheese (or a Mexican blend), (200g)
  • 1/2 cup canned black beans, rinsed and drained (85g) (Optional)
  • 1/4 cup chopped red onion (35g) (Optional)
  • 1/4 cup chopped cilantro (fresh coriander) (A small bunch) (Optional)
  • Salsa, sour cream, guacamole (To serve)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Sauté the chicken until cooked through and lightly browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove from heat and set aside.
  3. Lay out four tortillas on a clean work surface. Sprinkle half of each tortilla with cheese, cooked chicken, black beans (if using), red onion (if using), and cilantro (if using). Top with the remaining cheese.
  4. Fold the tortillas in half, pressing down gently.
  5. Heat a clean skillet over medium heat. Cook the quesadillas, one or two at a time, for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
  6. Cut each quesadilla into wedges and serve immediately with your favourite toppings.