Grilled chicken strips, cooked bell peppers and shredded cheese served in a tortilla makes a perfect (and versatile!) lunchtime meal. You can serve it for dinner or breakfast, too!
2 Tbsp olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 package Beyond Meat Grilled Strips
1 tsp cumin
salt and pepper to taste
1 cups Monterrey Jack cheese, grated
4 flour tortillas
1. Cook the pepper in oil over medium heat in a large skillet. Add Beyond Meat Grilled Strips, cumin, salt and pepper and cook until peppers are just soft and strips are heated through, about 5-10 minutes.
2. In a heavy skillet, heat one flour tortilla. Place a thin layer of peppers on one half of the tortilla. Add a layer of cheese and fold in half to make a half moon shape.
3. When bottom of tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve it alongside a bowl of black beans or zesty salsa for the perfect lunchtime treat!
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