Stewed Chicken Bell Pepper and Cheddar Quesadillas
Ingredients
- One 15-ounce can fire-roasted tomatoes
- 2 teaspoons chili powder
- 1 clove garlic, finely grated
- Kosher salt and freshly ground black pepper
- One 8-ounce boneless skinless chicken breast
- 1 tablespoon vegetable oil
- 2 red bell peppers, cut into 1/4-inch strips
- Four 10-inch (burrito-size) flour tortillas
- 2 cups shredded Cheddar
- 2 tablespoons unsalted butter
- Sour cream, chopped scallions, guacamole and salsa, for serving
Instructions
Stewed Chicken, Bell Pepper and Cheddar Quesadillas serves 4 original recipe by Food Network.
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