These spicy chicken quesadillas are perfection served with sour cream and 5-minute salsa. If you're looking for an easy Game Day snack, a quick dinner recipe or something delicious for lunch, you've found it!
Heat a tablespoon of oil in a frying pan then saute the onion, bell peppers, garlic and jalapeno for 2-3 minutes until the onion starts to soften.
Add the seasonings and cook for another minute.
Add the shredded chicken and stir to coat the chicken in all the aromatics. Remove from the heat and allow to cool to room temperature. (The filling can be made up to 2 days in advance and kept in a sealed container in the fridge.)
Once cooled, add the cheese and cilantro/coriander and stir well to combine.
Heat a large frying pan over medium heat. Place one tortilla in the pan, add filling to half of the tortilla then fold over the rest. I like to cook two quesadillas, side-by-side to make cooking time a little quicker.
Cover with a lid and cook for 1-2 minutes per side until golden brown on both sides with the cheese completely melted.
Remove from the pan, allow to cool for a minute then slice into wedges.
Serve the quesadillas with sour cream, salsa and guacamole for dipping.