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Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.