Kyle’s Kitchen

Baked Chicken Fajita Quesadillas

Name: Baked Chicken Fajita Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large free-range chicken breasts, cut into short thin slices; 1 large tomato, remove most of the seeds and slice; 2 cloves garlic, smashed and minced; 1/2 - 1 teaspoon jalapeño, minced (optional); pinch of salt and freshly ground black pepper to taste; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, cut in half then cut into slices; 1 red bell pepper, seeds and core removed and cut into slices; 1 green bell pepper, seeds and core removed and cut into slices; 4 8" flour tortillas; 1 tablespoon extra-virgin olive oil for brushing the cookie sheet and the tops of the tortillas; 1 cup grated Mexican cheese blend (or half and half of Monterey Jack and Cheddar)

4 servings

porties

5 minutes

actieve tijd

20 minutes

totale tijd

Begin met koken

Ingrediënten

2 tablespoons extra-virgin olive oil

2 large free-range chicken breasts, cut into short thin slices

1 large tomato, remove most of the seeds and slice

2 cloves garlic, smashed and minced

1/2 - 1 teaspoon jalapeño, minced (optional)

pinch of salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

1 small yellow onion, cut in half then cut into slices

1 red bell pepper, seeds and core removed and cut into slices

1 green bell pepper, seeds and core removed and cut into slices

4 8" flour tortillas

1 tablespoon extra-virgin olive oil for brushing the cookie sheet and the tops of the tortillas

1 cup grated Mexican cheese blend (or half and half of Monterey Jack and Cheddar)

Instructies

Heat the oil in a skillet over high heat. Add the chicken and cook for a minute. Then stir to cook on the other side.

Add the garlic, jalapeño (if using) and sliced tomato. Continue to cook for 2 - 3 minutes or until the tomato releases its juices and blends with the chicken into a stew-like mixture.

Season with salt and freshly ground black pepper to taste.

Remove from heat and set aside.

Wipe out the skillet.

Heat the olive oil in the skillet over medium high heat.

Add the onion and cook for a minute or two. Add the bell peppers and cook for another 3 - 4 minutes over medium low heat just until the onions start to brown.

Remove from heat and set aside.

Preheat oven to 375

Brush the cookie sheet or oven proof skillet with olive oil.

Assemble the tortillas on the cookie sheet or skillet.

Divide the chicken and onion/pepper filling evenly between the tortillas. Sprinkle cheese over the top.

Fold the tortilla over the filling and brush the top of the tortilla lightly with olive oil.

Bake for 10 - 12 minutes or until the tops are lightly browned and crispy, then flip and cook another 5 minutes or so on the other side. Don't overcook. You want the tortillas just lightly crispy not brown and hard.

Remove from oven and serve immediately.

Garnish with pico de gallo and guacamole.

Voedingswaarde

Portiegrootte

Calorieën

727

Totale vet

36 g

Verzadigd vet

10 g

Onverzadigd vet

24 g

Transvet

0 g

Cholesterol

52 mg

Natrium

690 mg

Totale koolhydraten

74 g

Voedingsvezels

5 g

Totale suikers

7 g

Eiwit

27 g