Ingredients
for 4 servings
- 3 breasts chicken breast
- 2 tablespoons taco seasoning
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic cloves, sliced
- 3 bell peppers, sliced
- 1 lime, juiced
- 8 tortillas
- 2 tablespoons butter
- 2 cups shredded cheese (220 g), mexican blend
Nutrition Info
- Calories 863
- Fat 40g
- Carbs 66g
- Fiber 5g
- Sugar 11g
- Protein 57g
Estimated values based on one serving size.
Preparation
- Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
- Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
- In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
- Enjoy!
Ingredients
for 4 servings
- 3 breasts chicken breast
- 2 tablespoons taco seasoning
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic cloves, sliced
- 3 bell peppers, sliced
- 1 lime, juiced
- 8 tortillas
- 2 tablespoons butter
- 2 cups shredded cheese (220 g), mexican blend
Nutrition Info
- Calories 863
- Fat 40g
- Carbs 66g
- Fiber 5g
- Sugar 11g
- Protein 57g
Estimated values based on one serving size.
Preparation
- Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
- Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
- In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
- Enjoy!
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