Easy Chicken Fajita Quesadilla
What You’ll Need:
2 minutes prep | 20 minutes cook
Makes 8 Servings*
Low Carb Tortilla (we use these)
3 chicken breasts
1 bag frozen peppers and onions
1 tsp cumin powder
0.5 tsp chili powder
0.25 tsp garlic powder
sprinkle of oregano
1-2 Tbsp soy sauce (or coconut aminos)
sprinkle of ancho chili powder (optional)
salt and pepper to taste
butter for greasing the pan
Shredded mozzarella or sharp cheddar cheese
Sour cream
Directions:
Chicken can be prepared ahead of time and refrigerated for quick use.
Lightly grease a non-stick pan.
Cut the chicken into pieces (approx 1 inch).
Over medium heat brown the chicken. Stir frequently to prevent sticking or burning.
Add the frozen bag of peppers and onions to the pan with the chicken.
Add all spices and soy sauce. Mix well.
Cover and let simmer on low for 8-10 minutes (until veggies are soft).
Use a fork to stir and shred the chicken.
salt and pepper to taste.
The chicken is now ready for use or to let completely cool and then store for later.
10. Lightly butter a skillet over medium heat.
11. Place quesadilla on skillet and load one side with about 1/4 cup prepared chicken and peppers then top with 1-2 Tbsp cheese.
12. Fold and let brown (approx 1-2 minutes)
13. Carefully flip and allow other side to brown and cheese to melt (another pan or press can help flatten the quesadilla)
14. Remove from heat and garnish as desired (sour cream, lettuce, guac)
*This is a large amount of chicken. We often split it into two meals.
We use cast iron to get a crisp tortilla without much cleanup. The weight comes in handy as well! You can see I have the griddle and presses, but I’ve found this set-up does the trick.
