Chicken Shawarma Quesadilla Melt
A bold and comforting fusion dish featuring spiced chicken shawarma, sautéed peppers and onions, and a gooey blend of mozzarella and cheddar cheese, all melted inside crispy golden tortillas.
Ingredients
Scale
- 2 boneless skinless chicken breast pieces, about 1 pound total, sliced thin
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 small red bell pepper, sliced thin
- ½ medium red onion, sliced thin
- 4 large flour tortillas
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh lemon juice, optional
Instructions
- Heat a large skillet over medium heat.
- In a bowl, mix sliced chicken with 1 tablespoon olive oil, cumin, paprika, garlic powder, coriander, salt, and black pepper. Toss to coat evenly.
- Add remaining olive oil to the skillet and cook the chicken for 6 to 8 minutes until fully cooked and lightly browned. Remove and set aside.
- In the same skillet, sauté sliced red onion and bell pepper for 3 to 4 minutes until slightly softened.
- Place one tortilla in the skillet. Sprinkle a layer of mozzarella and cheddar cheese, add chicken and vegetables evenly, then top with more cheese and place a second tortilla on top.
- Cook for 2 to 3 minutes per side until golden brown and the cheese is fully melted.
- Remove from heat and let rest for 1 to 2 minutes before slicing.
- Add a squeeze of fresh lemon juice if desired and serve warm.
Notes
- Marinate the chicken for at least 10 minutes for deeper flavor.
- Cook on medium heat to prevent burning before the cheese melts.
- Reheat leftovers in a skillet to restore crispiness.
Find it online: https://tastyze.com/chicken-shawarma-quesadilla-melt/
