Ingredients
- 8 medium flour tortillas
- 3 tbsp olive oil divided
- 1 lb boneless skinless chicken breasts, cut into strips
- 1 onion sliced
- 1 green pepper sliced
- 1 red pepper sliced
- 3 tbsp fajita seasoning divided
- 3 tbsp butter
- 2 cups shredded cheese
Toppings
- Sour cream
- Salsa
- Avocado
Instructions
- Heat 1 tablespoon of oil in large skillet on medium.
- Add chicken to the skillet; sprinkle half of the fajita seasoning and stir until the chicken is thoroughly coated; cook for 6-10 minutes, until chicken is no longer pink.
- Remove chicken from the pan and set aside.
- Add 1 tablespoon of oil to the pan; add onions and peppers; sprinkle with remaining fajita seasoning; stir to coat; stir often, cooking until the onions are translucent.
- Add the chicken back into the pan with the vegetable mixture; stir to combine.
- Heat a large skillet or grill pan on medium setting.
- Spread butter on one side of a tortilla and lay it, butter side down, onto the pan. Add desired amount of chicken and veggie mixture to the tortilla, sprinkle with cheese, lay another tortilla on top and press down lightly. Allow to cook for 3-5 minutes until lightly browned. Spread butter on the top tortilla and carefully flip it over and cook for an additional 3-5 minutes until lightly browned and the cheese is melted. Repeat with remaining ingredients.
- Cut each quesadilla in half and serve with desired toppings.
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