Ingredients
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2 cups shredded cooked or rotisserie chicken, divided
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2 cups finely diced bell peppers, divided
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8 deli slices pepper Jack cheese, divided
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8 (6-inch) small flour tortillas
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3/4 cup prepared salsa
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3/4 cup prepared guacamole
Steps
1
Set grill or grill pan to medium. Layer ¼ cup chicken, ¼ cup bell peppers, and 1 slice pepper Jack cheese on 1 tortilla half. Fold tortilla over to make a half-moon. Repeat with remaining tortillas, chicken, bell peppers, and cheese.
2
Grill quesadillas 2–3 min. per side, until cheese melts and grill marks appear. Transfer to serving platter. Serve with the salsa and guacamole.
Tips
For an extra pop of fresh flavor, garnish with some cilantro.
