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Chicken breast cut into thin slices
2 lbs
yellow onion (large)
1
Red bell pepper
1
unsalted butter
4 tbsp
olive oil
4 tbsp
1 packet
Tortillas, soft
Mexican blend cheese - use 1 tbsp per quesadilla
1 bag
For safe meat preparation, reference the USDA website.
Chop the onion and pepper into long, thin strips.
Heat 2 tbsp olive oil in a pan and cook the onion and pepper until lightly browned and caramelized, but not too crispy. Remove from the pan.
Add 2 tbsp oil to the pan and heat. Add the chicken and cook until browned and fully cooked.
Turn off the heat, add the butter, and let it melt. Add the onions and peppers back into the pan and mix.
Stir in the Hidden Valley Ranch® Creamy Jalapeno seasoning. Mix until glossy and fragrant. Add more oil or butter if it looks dry.
In a separate pan, heat on medium-low. Place a soft tortilla in the pan, sprinkle with 1-2 tbsp cheese, and add 3 tbsp of the chicken and veggie mix.
Fold the tortilla into a half moon and crisp both sides slowly, ensuring the cheese melts. 1- 2 minutes.
Serve immediately.
