Ingredients
2 medium boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tsp olive oil, divided
1 small onion, finely chopped (about ½ cup)
1 cup diced bell peppers (any color)
3 garlic cloves, finely chopped
½ cup diced tomatoes
2 tbsp fajita or taco seasoning
4 medium flour tortillas
1 avocado, pitted and sliced
4 tsp low-fat sour cream
½ cup shredded low-fat mozzarella, Mexican blend, or cheddar cheese
Fresh lime juice and minced cilantro (optional)
Instructions
- Heat a large pan over high heat. Season chicken breasts with salt and pepper. Add 1 tablespoon olive oil and cook chicken 5-6 minutes per side until fully cooked. Remove, rest, and dice.
- In the same pan, heat remaining olive oil. Add onion, bell peppers, and garlic. Cook 2-3 minutes until softened. Stir in diced tomatoes and fajita seasoning, cooking another 2 minutes.
- Return diced chicken to the pan and stir until well combined.
- In a clean pan, heat 1 teaspoon oil over medium heat. Place two tortillas in the pan and spread 1 teaspoon sour cream on each.
- Top with cheese, avocado slices, chicken mixture, lime juice, and cilantro. Fold tortillas in half.
- Cook 2-3 minutes per side until golden and crispy, with cheese melted.
- Slice into wedges and serve immediately with lime, salsa, sour cream, or guacamole.
Notes
Use chicken thighs for extra juiciness if preferred.
Make vegetarian by skipping chicken and adding extra veggies.
Gluten-free tortillas work as a substitute.
For spicier quesadillas, add jalapeños or hot sauce.
Store leftovers in the fridge up to 3 days and reheat in a skillet for best crispiness.
Freeze uncooked assembled quesadillas for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 quesadilla
- Calories: 340
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
