Cheesy chicken quesadilla/melt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve, core (keep seeds if you want spicier depending on the pepper) and thinly slice/chop pepper.

Step 2

In a small microwave safe bowl, combine sour cream, cream cheese, 1 tsp water, and hot sauce to taste. Microwave until softened, 30 seconds. Stir to combine.

Step 3

Heat a drizzle of oil in a large skillet over medium-high heat. Add pepper and cooks, stirring occasionally, until slightly softened, 2-3 minutes.

Step 4

Add chicken to pan with peppers. Season with a big pinch of salt and pepper. Cook, stirring occasionally until chicken is browned and cooked through and green pepper is tender, 4-6 minutes. Stir in stock concentrate until combined. Turn off heat.

Step 5

Place tortillas on a lean work surface. Spread half of each tortilla with the spicy cream sauce. Top cream sauce with chicken filling and sprinkle with cheese. Fold tortillas in half.

Step 6

Melt 1 tbsp butter in large skillet over medium heat. Add tortilla(s) an cook until golden brown and cheese melts, 3-4 minutes per side.