Jo Cooks Chicken Fajita Quesadilla w/o tortilla
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 462.5
- Total Fat: 26.9 g
- Cholesterol: 82.5 mg
- Sodium: 1,077.8 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 6.0 g
- Protein: 30.5 g
View full nutritional breakdown of Jo Cooks Chicken Fajita Quesadilla w/o tortilla calories by ingredient
Introduction
Fajita Chicken with bell peppers, onions and black beans. Serve on a whole wheat tortilla with cheese. Fajita Chicken with bell peppers, onions and black beans. Serve on a whole wheat tortilla with cheese.Number of Servings: 4
Ingredients
-
8 oz Great Value Boneless Skinless Chicken Breast
5 medium (4-1/8" long) Scallions, raw
1 serving Red Bell Pepper
1 serving Green Bell Pepper
5.25 cup Wild Oats Organic Black Beans
16 tsp McCormick Fajita Seasoning
2 tbsp Olivari Olive Oil Extra Virgin
2 cup Sargento 4 cheese Mexican off the block
Directions
Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
Add a tbsp of the fajita mix to the chicken breast and mix well.
In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
Remove chicken from skillet, and wipe the skillet clean.
Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
Serving Size: 4
Add a tbsp of the fajita mix to the chicken breast and mix well.
In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
Remove chicken from skillet, and wipe the skillet clean.
Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
Serving Size: 4