April 18, 2010

Chicken Quesadillas

I had leftover roasted chicken from last night that I wanted to use. It has been quite some time since we have had chicken quesadillas and I have been craving them since seeing them recently online. These are very yummy! You can add a can of drained black beans and/or corn for a little extra as well. Serve with guacamole, sour cream and/or salsa!


  • 1/2 lb boneless, skinless chicken breast, cut into strips (I used leftover roasted chicken)
  • 1 green and/or red pepper, sliced into strips
  • 1/2 c sweet onion, sliced into strips
  • 1 1/2 c shredded cheese (I used cheddar and mozzarella)
  • 6 whole wheat tortillas
  • 2 tbsp olive oil
  • 1 tbsp Fajita seasoning mix - (Click here for my homemade recipe)


  • Heat oil in a skillet over medium-high heat.
  • Add chicken and cook for 5 minutes, stirring frequently.
  • Add green pepper and onion to skillet and cook for 4 to 5 minutes, until vegetables are tender and chicken is cooked through. Season with fajita seasoning mix.
  • Spoon mixture on one side of a tortilla and sprinkle evenly with cheese. Fold tortilla in half to enclose filling.
  • Spray a large skillet with cooking spray. Heat on medium heat.
  • Add quesadillas in batches to hot skillet. Cook for approximately 2 minutes on each side or until lightly browned on both sides.
  • Cut into wedges and serve.

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