Spicy Chicken Fajita Quesadillas

Allergens

Dairy (Monterey Jack cheese), Wheat (flour tortillas)

Ingredients

• 2 boneless, skinless chicken breasts 1 red bell pepper 1 green bell pepper 1 yellow onion 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon garlic powder Salt and pepper, to taste 8 large flour tortillas 4 cups shredded Monterey Jack cheese 2 cups shredded lettuce 1 cup diced tomatoes 1 avocado, sliced Sour cream, for serving Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet or grill pan, heat the olive oil over medium high heat.
2. Slice the chicken into thin strips and season with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Add to the skillet and cook until browned and cooked through. Remove from the skillet and set aside.
3. Thinly slice the red, green, and yellow bell peppers and onion. In the same skillet, sauté the veggies until tender but still crisp.
4. Warm the flour tortillas in the microwave for 15 20 seconds or on a dry griddle for 10 15 seconds per side.
5. Assemble the quesadillas: Lay out two tortillas and evenly distribute half of the shredded cheese, cooked chicken, sautéed veggies, and lettuce on each. Top with the remaining tortilla and press down gently.
6. Heat a griddle or non stick skillet over medium heat. Cook the quesadillas for 2 3 minutes per side until golden and crispy. Cut into wedges and serve immediately.
7. Top with tomatoes, avocado slices, sour cream, and fresh cilantro leaves. Enjoy!

Chef’s Insight

Don't skimp on the cheese - it melts into gooey, cheesy goodness that elevates these quesadillas to the next level.

Notes

These quesadillas can be easily customized with your favorite Tex-Mex ingredients, such as black beans, corn, or different types of cheese.