Chicken Quesadillas

Ingredients

• 6 tbsp vegetable oil, divided
• 2 bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• Kosher salt
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 4 medium flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 1 ripe avocado, sliced
• 2 scallions, thinly sliced
• Sour cream, for serving

Instructions

1. In a large skillet over medium-high heat, heat 1 tbsp oil. Add peppers and onion and season with salt. Cook until soft, about 5 minutes. Transfer to a plate.
2. Add 1 tbsp oil to the pan and heat over medium-high heat. Add chicken and season with chili powder, cumin, dried oregano, and 1/2 tsp salt. Cook, stirring occasionally, until golden and cooked through, about 8 minutes. Transfer to a plate. Wipe out skillet.
3. Add 1 tbsp oil to the skillet. Add 1 flour tortilla and top half of the tortilla with a heavy sprinkling of both cheeses, 1/4 of the cooked chicken, 1/4 of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, about 3 minutes per side.
4. Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas.
5. Slice into wedges and serve with sour cream.