Chicken Quesadillas

Instructions

1. Prepare the filling
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Season the chicken
   Add the shredded chicken to the skillet with the vegetables. Sprinkle the taco seasoning over the mixture and stir well to combine. Cook for 2-3 minutes until the chicken is heated through and well-seasoned. Remove from heat and set aside.
3. Assemble the quesadillas
   Lay out the tortillas on a clean work surface. Sprinkle about 1/4 cup of shredded cheese on one half of each tortilla. Top with approximately 1/4 cup of the chicken mixture, spreading it evenly. Add some diced jalapeño (if using) and a sprinkle of fresh cilantro. Finish with another 1/4 cup of cheese on top, then fold the tortilla in half to create a half-moon shape.
4. Cook the quesadillas
   Heat the remaining tablespoon of olive oil in a large skillet or griddle over medium heat. Working in batches, cook the quesadillas for 2-3 minutes per side, until the tortillas are golden brown and crispy and the cheese is completely melted. Press down gently with a spatula while cooking to help seal the quesadillas.
5. Slice and serve
   Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute. Use a sharp knife or pizza cutter to slice each quesadilla into 2-3 wedges. Serve hot with sour cream, guacamole, and salsa on the side for dipping.