Chicken Cheesesteak Quesadilla

Instructions

1. Season the chicken
   In a large bowl, toss the sliced chicken with salt, pepper, and dried oregano until evenly coated. Let it sit for 5 minutes to absorb the flavors.
2. Sauté the vegetables
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, cooking for 5-7 minutes until they begin to soften and caramelize. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the vegetables to a plate and set aside.
3. Cook the chicken
   In the same skillet, add the remaining tablespoon of olive oil. Add the seasoned chicken slices in a single layer (you may need to do this in batches). Cook for 3-4 minutes per side until the chicken is fully cooked and slightly browned. Return the vegetables to the skillet and toss everything together. Remove from heat.
4. Assemble the quesadillas
   Place a tortilla on a clean work surface. Sprinkle about 1/4 cup of the mixed cheeses on one half of the tortilla. Add about 1/2 cup of the chicken and vegetable mixture on top of the cheese, then sprinkle another 1/4 cup of cheese over the chicken. Fold the empty half of the tortilla over the fillings to create a half-moon shape.
5. Cook the quesadillas
   Melt 1/2 tablespoon of butter in a clean skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes per side until golden brown and crispy, and the cheese is completely melted. Repeat with the remaining ingredients to make a total of 8 quesadillas, using more butter as needed.
6. Serve hot
   Cut each quesadilla into triangular pieces and serve immediately while hot and cheese is still melted. Optionally, serve with sour cream, salsa, or guacamole on the side.