Salsa Verde Chicken Quesadilla Skillet

Ingredients

• 480 g cooked chicken, shredded
• 4 tortillas, sliced into wedges
• 140 g diced bell pepper
• 120 ml salsa verde
• 120 g shredded Monterey Jack

Method

1. Step 1

   Warm 480 g cooked chicken, shredded in a large skillet over medium heat for 2 minutes.

2. Step 2

   Add 140 g diced bell pepper and cook it for 2 to 3 minutes until the vegetables are tender.

3. Step 3

   Stir in 120 ml salsa verde and let it simmer for 1 minute.

4. Step 4

   Add 4 tortillas, sliced into wedges and toss until everything is coated and heated through.

5. Step 5

   Cook the mixture for 2 more minutes so the sauce settles into the pan.

6. Step 6

   Finish the pan with 120 g shredded monterey jack.

7. Step 7

   Spoon the meal into bowls or onto plates and serve it hot.