Chicken Fajita Quesadillas

Name: Chicken Fajita Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 cup cooked chicken (shredded); 2 tablespoon olive oil; 1 green bell pepper (large, sliced into strips); 1 red bell pepper (large, sliced into strips); 1 yellow onion (medium, sliced into strips); 2 tablespoon fajita seasoning; 16 flour tortillas (8-inch); 4 cup Mexican cheese blend (shredded); 4 avocados (ripe); 1 lime (juiced); 0.5 teaspoon salt; 1 package tortilla chips; 1 jar mild salsa (16 ounce)

Cheesy, flavor-packed quesadillas made with tender chicken, sautéed bell peppers and onions, served with crispy tortilla chips, fresh guacamole, and zesty salsa.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $4.69/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

4 cup cooked chicken (shredded)
2 tablespoon olive oil
1 green bell pepper (large, sliced into strips)
1 red bell pepper (large, sliced into strips)
1 yellow onion (medium, sliced into strips)
2 tablespoon fajita seasoning
16 flour tortillas (8-inch)
4 cup Mexican cheese blend (shredded)
4 avocados (ripe)
1 lime (juiced)
0.5 teaspoon salt
1 package tortilla chips
1 jar mild salsa (16 ounce)

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and yellow onion strips. Sauté for 5-7 minutes until slightly softened but still crisp.
Stir in the shredded cooked chicken and fajita seasoning. Cook for another 2-3 minutes until the chicken is heated through and well coated. Remove from heat and set aside.
While the chicken and vegetables cook, prepare the guacamole. In a medium bowl, mash the 4 ripe avocados. Stir in the juice from 1 lime and 1/2 teaspoon of salt. Mix well.
To assemble the quesadillas, wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Place one flour tortilla in the skillet.
Sprinkle about 1/4 cup of shredded Mexican cheese blend over half of the tortilla. Spoon a generous amount of the chicken fajita mixture over the cheese. Top with another 1/4 cup of cheese.
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas and filling, working in batches as needed.
Cut each quesadilla into 3 wedges. Serve immediately with tortilla chips, fresh guacamole, and mild salsa.

Notes

Rotisserie chicken is a great time-saver for this recipe. You can also make this vegetarian by substituting the chicken with an extra can of black beans.

Nutrition (per serving)

Calories: 670
Protein: 40.5 g
Carbohydrates: 50.1 g
Fat: 37.8 g
Fiber: 9.1 g
Sodium: 950 mg
Saturated Fat: 14.2 g
Sugar: 3.5 g
Cholesterol: 95 mg