Fajita Chicken and Vegetable Quesadillas
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Cook time: 
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Serves: 5
Simple, healthy ingredients with bold, spicy flavor!
  • nonstick cooking spray
  • 1 lb boneless, skinless chicken breasts
  • 4 tsp fajita seasoning, divided
  • ⅓ cup onion, diced
  • 1 small yellow bell pepper, diced
  • 1 small red or orange bell pepper, diced
  • 10 (8-inch) whole wheat tortillas
  • 2½ cups part-skim Mexican blend cheese, shredded
  1. Season chicken with 2 teaspoons of the fajita seasoning, rubbing into both sides of the breasts.
  2. Heat a large skillet over medium-high heat. Spray with cooking spray and transfer chicken breasts to the skillet and cook 4-5 minutes per side or until cooked through; remove to a cutting board to cool slightly. Dice chicken and set aside.
  3. To the skillet, add the onion and 1 teaspoon of the fajita seasoning. Saute the onion for 2-3 minutes or until slightly softened. Add to the skillet the remaining teaspoon of seasoning and the bell peppers. Saute the veggies for 6-8 minutes or until tender.
  4. Mist a griddle or electric griddle with cooking spray and heat over medium-high heat. Add 1 tortilla, ¼ cup cheese, and ⅕ of the chicken and veggies followed by another ¼ cup cheese and a second tortilla. Heat the quesadillas 4-6 minutes per side or until the cheese has melted and the quesadilla can easily be flipped. Serve hot.
Quick and simple to make...the whole family will love these!
Nutrition Information
Serving size: 1 quesadilla Calories: 542 Fat: 17.8 Carbohydrates: 51.8 Sugar: 0.5 Sodium: 908 Fiber: 6.8 Protein: 43.2 Cholesterol: 74
Recipe by Prevention RD at https://preventionrd.com/2013/06/fajita-chicken-and-vegetable-quesadillas/