Moe's Southwest Grill Earmuffs Quesadilla (Copycat Recipe)

This Earmuffs Quesadilla is a delightful blend of melted cheese, savory chicken, and fresh vegetables, all nestled between crispy tortillas. Each bite offers a satisfying crunch followed by a burst of flavor, making it a perfect dish for any meal or snack. This recipe stays true to traditional quesadilla preparation methods and flavor profiles, ensuring a comforting and delicious experience.

Ingredients:

• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked, shredded chicken
• 1/2 cup diced bell peppers (red and green)
• 1/2 cup diced onions
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Sour cream for serving
• Salsa for serving

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5 minutes.
2. Add the shredded chicken, corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and heat through, about 3-4 minutes.
3. Remove the skillet from heat and set aside.
4. In another skillet, heat 1 tablespoon of olive oil over medium heat. Place one tortilla in the skillet and sprinkle half of the Monterey Jack cheese evenly over the tortilla.
5. Spread half of the chicken and vegetable mixture over the cheese, then top with another tortilla. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes.
6. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about another 3-4 minutes.
7. Remove the quesadilla from the skillet and let it rest for a minute before cutting it into wedges. Repeat with the remaining tortillas and filling.
8. Serve warm with sour cream and salsa on the side.