Chicken Quesadillas

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

4 Uncooked Flour Tortillas

6 Chicken Tenderloins

1 cup sliced Red Onion

1 cup sliced Bell Peppers

3/4 cup Shredded Mozzarella (from the block)

3/4 cup Shredded Colby Jack (from the block)

1-2 tablespoons Mexican Seasoning of choice

1 tbsp Avocado Oil

1 tbsp Butter

1/2 cup Pico de Gallo

1/2 cup Guacamole

1/2 cup Sour Cream

Instructions

Add avocado oil to large skillet over medium heat. Add sliced chicken tenders, bell peppers, onions, and Mexican seasoning. Sautee until chicken is cooked through and onions and peppers are softened. Place the cooked fajita mix in a separate container.

Wipe out the skillet and add 1/4 tbsp of butter over medium-low heat. Add the uncooked tortilla and cook until the pan side of the tortilla is starting to bubble and flip.

While the other side is cooking, add some shredded cheese mix on half of the tortilla, followed by the fajita mix, and covered with more shredded cheese (about 1/3 cup total cheese).

Lower the heat to low and cover the pan for about 1 minute to encourage the cheese to melt. After removing the lid, fold the empty side of the tortilla over the top of the fillings and flip.

Remove before the tortilla is burned and slice in quarters to serve with pico, guac, and sour cream.