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Zesty Chicken Quesadillas

Real talk: I refer to these as fajita's all of the time. Was actually close to putting Fajita's in the title, but knew that one of two things would happen: I wouldn't be taken seriously or someone would see the photo's and say "these aren't fajita's!". I know. Disgraceful.

For this recipe, I get a majority (okay, probably all) of my ingredients at Sprout's, but you can find all the things at any grocery store.

This is by far my favorite meal to make (and eat!) that works as a quick and easy lunch on sunny weekends or dinner after a long work day (those exist?! What?).




What You'll Need

Supplies

  • Large frying pan

  • Large baking sheet

  • Your favorite utensil (to mix things up!)

  • Tongs

  • Cutting board & chef's knife (or a knife you prefer using to cut veggies)

Ingredients

Yields: 4 quesadillas

  • Two large flour tortilla's

  • Shredded monterey cheese

  • 1 tbsp olive oil, plus extra for coating tortillas

  • two cups of cooked shredded chicken (make at home or buy pre-shredded at your local grocery store)

  • 1/2 large red bell-pepper thinly sliced, then cut those thin slices into halves

  • 1/2 medium onion, quartered (you want the end result to be a bunch of long onion pieces, but not too long)

  • 1 tbsp. chicken liquid broth concentrate

  • 1/2 teaspoon fresh lime juice

  • 1/2 cup pineapple chunks

  • Fajita seasoning (use half of the packet or 1/2 oz)

  • 1/4 cup freshly chopped cilantro

How To

Pre-heat oven to 425 degrees

In your wok/frying pan, heat 1 tbsp of the olive over medium-high heat. Add the onions and cook for 2 minutes (until translucent and edges are golden brown). Add red bell pepper to the pan and stir veggie mix together. Cook for an additional 2-3 minutes.

Once veggie's have cooked through, add the pineapple and cook until golden brown on the edges. Then add shredded chicken, fajita seasoning, and chicken broth concentrate and mix. Add a 1/2 tbsp of water and drizzle a little more olive oil to prevent the chicken from drying out. Cook for 3-4 minutes (get all those flavors time to heat things up!). Stir in lime juice and cilantro.

Turn the heat down to low.

Prepare baking sheet with two tortilla's; sprinkle the desired amount of cheese (all. of. the. cheese) on one half of each tortilla. Add equal portions of the cooked mixture to each tortilla. Top off with more cheese. Fold each tortilla in half (using the side that has nothing on it. Oh, don't forget to turn that stove top off.

place baking sheet in oven for 10 minutes, or until the tops and edges of the tortilla's begin to crisp and are golden brown.

Remove baking sheet goodness from the oven, let cool (but not for too long!) and cut each tortilla in half and serve.

Enjoy!

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