Cheesy Chicken and Veggie Quesadilla Pockets

• 2 cups cooked chicken breast, shredded
• 1 cup shredded cheddar cheese
• 1/2 cup sweet bell pepper, finely diced (red or yellow)
• 1/2 cup frozen corn, thawed
• 1/4 cup finely chopped green onions
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 8 small flour tortillas (6 inch)
• 2 tablespoons olive oil or butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: sour cream and mild salsa for serving

Instructions

1. In a medium bowl, combine shredded chicken, bell pepper, corn, green onions, ground cumin, garlic powder, salt, and pepper. Mix well to distribute the spices evenly.
2. Lay out 4 tortillas on a clean surface. Evenly distribute the chicken and veggie mixture on one half of each tortilla, then sprinkle shredded cheddar cheese on top of the filling.
3. Fold each tortilla in half over the filling, pressing gently to seal. Use a fork to crimp the edges if desired, preventing the filling from spilling out during cooking.
4. Heat 1 tablespoon olive oil or butter in a large non-stick skillet over medium heat. Carefully place 2 quesadilla pockets at a time into the skillet.
5. Cook each quesadilla for 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3-4 minutes until cheese is melted and tortillas are crisp.
6. Transfer cooked quesadilla pockets to a cutting board and let rest for 1-2 minutes before slicing into halves or quarters for easier serving.
7. Repeat the cooking process with remaining quesadilla pockets, adding more oil or butter as needed to prevent sticking.
8. Serve warm with optional sour cream and mild salsa on the side for dipping.

Chef tips

• Use leftover cooked chicken or rotisserie chicken to save time and add flavor.
• For a gluten-free option, substitute with gluten-free tortillas available at most stores.
• If kids prefer, finely chop or grate the veggies to make them less noticeable.
• To make this recipe vegetarian, omit chicken and add black beans or cooked mushrooms for more protein.