These fajita-style quesadillas are really packed with flavor. You can adjust the heat level to your preference by cutting back on the chili peppers -- or by adding more!
Credit: Wen Zientek
- 1/4 cup onion, chopped
- 1 small clove garlic, minced
- 1/4 cup chopped bell pepper
- 2 tablespoons vegetable oil plus additional oil for cooking quesadillas
- 2 chili peppers, minced
- 3 plum tomatoes, chopped
- 1 1/2 cups cooked chicken
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Salsa, for serving
- Fat-free sour cream, for serving
In a medium heavy skillet over medium heat, saute the onion, garlic and bell pepper in 2 tablespoons of the oil until soft, about 3 minutes. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Maintain on low heat while preparing the tortillas.
In another heavy medium skillet over medium-low heat, heat a thin layer of oil. Place a tortilla in the pan and sprinkle with 1/4 cup of the cheese. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for 2 minutes, or until golden brown. Flip the quesadilla over and cook for an additional 2 minutes.
Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.
You can keep your quesadillas warm in a toaster oven set on low heat. Shop for a toaster oven.
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