Bek's Creamy Chicken Quesadillas Recipe

How to Make Bek's Creamy Chicken Quesadillas

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Sauté 1/2 medium onion, 1/4 cup chopped green onion, and 1/2 green bell pepper until softened (about 5 minutes).
3. Add 2 cloves minced garlic, 1/4 cup chopped cilantro, and 1 tablespoon lime juice. Sauté for 1 minute more.
4. Transfer the vegetables to a large mixing bowl.
5. Add 1 1/2 cups cooked chicken (shredded or diced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Increase heat to medium-high.
6. Sauté until chicken is browned and juices run clear (about 5-7 minutes).
7. Add the sautéed vegetables back to the skillet. Toss to combine, then transfer everything back to the large mixing bowl.
8. Scrape any browned bits from the skillet into the bowl.
9. Add 1 cup cottage cheese and 1 cup shredded cheese (Monterey Jack, cheddar, or a blend) to the chicken and vegetable mixture.
10. Gently fold until combined.
11. For stovetop cooking: Heat additional olive oil (1 tablespoon) in a clean cast iron griddle or skillet over medium heat.
12. Place tortillas on the griddle, leaving space between them.
13. Spoon about 1/2 cup of the filling onto one half of each tortilla, leaving a 1-inch border.
14. Fold in half and press down gently with a spatula.
15. Cook until the cheese is melted and the tortilla is golden brown, flipping carefully halfway through (about 3-4 minutes per side). Reduce heat if tortillas brown too quickly.
16. Transfer to a warm platter and repeat with remaining tortillas.
17. For oven cooking: Preheat oven to 500°F (260°C). Brush one side of each tortilla with olive oil and place them on a baking sheet, oiled side down.
18. Fill as directed above and fold in half, pressing to seal.
19. Bake for 5-7 minutes, or until crisp and golden brown.
20. Once cooked, use a pizza cutter to cut each quesadilla into four slices.
21. Serve immediately with your favorite toppings.