It's quick, it's messy, but its damned delicious.
Servings 4 servings
- 1 tbs olive oil
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 1/4 onion diced
- 1 lbs leftover cooked chicken chopped
- 1 packet fajita seasoning
- 1/3 cup water
- dash of oregano
- dash of red pepper flakes
- 1/2 teas cumin
- 2 tbs Baja Chipotle Marinade
- 6 to rtillas
- 1/3 cup shredded cheese
- sour cream and salsa for toppings
In a large skillet over medium heat, swirl the olive oil to coat the pan. Add the peppers and onion and cook until soft, about 5 minutes. Add the chopped chicken and heat through. Add the seasoning, water, spaces, and marinade and stir to coat. Lower heat to a simmer and mix until all liquid is almost absorbed.
Meanwhile, preheat panani press, grill, or another skillet to make the quesadillas in. Spray the surface with a quick burst of cooking spray and lay a tortilla on in. Spoon in chicken mixture and top with cheese and another tortilla. Press. Cook until tortilla is golden brown and cheese is melted, flipping if needed (if using a panini press don't flip. That would be silly.)
Carefully transfer to a cutting board and, using a pizza cutter, slice and serve with desired fixings.
Get messy and enjoy.
Calories: 200kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 238mg | Potassium: 175mg | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 47.7mg | Calcium: 57mg | Iron: 0.8mg