2boneless skinless chicken breastsboneless, skinless; cut into thin 2-inch-long strips
6tablespoonsunsalted buttersoftened
5 to 6large tortillas
3 ½cupsmozzarella cheeseshredded off the block
Instructions
Add 1 tablespoon of olive oil in a large skillet over medium heat. Then add the green pepper, yellow pepper and onion, and cook until they begin to soften and turn slightly brown in color.
1 green bell pepper, 1 yellow bell pepper, 1 purple onion
Stir in ½ of the fajita seasoning packet, and let it cook for another 2 to 3 minutes.
Remove the peppers from the pan then add the remaining 2 tablespoons of oil, chicken and remaining ½ packet of fajita seasoning. Stir to combine, and cook until the chicken is cooked through, about 8 minutes.
2 boneless skinless chicken breasts
Add the green pepper mixture back to the pan, and stir to combine. Remove the pan from heat, and set aside.
Heat a separate non-stick skillet over medium heat, and in the meantime spread 1 tablespoon of the butter on one of the tortillas.
6 tablespoons unsalted butter, 5 to 6 large tortillas
Place the tortilla, butter side down into the pan then sprinkle 2 to 3 tablespoons of mozzarella cheese on half of the tortilla. Add 1-2 spoonfuls of the chicken green pepper mixture on top of the cheese then sprinkle 2-3 more tablespoons of the cheese on the chicken mixture.
Fold the tortilla over and let it crisp up on the bottom for about 2 minutes then flip it over and cook the opposite side.
Transfer the quesadilla to a cooling rack so it doesn’t get soggy, and repeat the cooking process with the remaining ingredients.
Slice and serve with guacamole, sour cream, salsa and freshly chopped cilantro if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 fajita quesadilla. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.