Chicken Fajita Quesadillas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Fajita Mix

  Evolution Fresh

  ⅛ cup or 11g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onions

  Raw

  2 medium or 220g

• Cheddar cheese

  1 cup, shredded or 113g

• Sour cream

  Cultured

  100g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. 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.
2. Add a tbsp of the fajita mix to the chicken breast and mix well.
3. 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.
4. Remove chicken from skillet, and wipe the skillet clean.
5. 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.
6. 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 1/4 cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
7. 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.