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Chicken Fajita Quesadillas

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Chicken Fajita Quesadillas

Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 532kcal


  • 1 Tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 yellow onion diced
  • 12 Mission Carb Balance Soft Taco Flour Tortillas
  • 1 1/2 cups reduced-fat Mexican blend cheese


  • Heat olive oil in a large skillet over medium- high heat.
  • Add cut chicken to the skillet and season with salt, pepper, cumin, garlic powder and paprika. Cook for 8-10 minutes, or until chicken is completely cooked through.
  • Add peppers and onion and sauté for 2-3 minutes or until vegetables are tender.
  • Place 6 tortillas on a griddle over medium heat, divide chicken and vegetable mixture evenly between them and top each with 1⁄4 cup of cheese and another tortilla.
  • Cook, flipping halfway through, until each side of the quesadilla is golden brown and cheese is melted.


MFP: MFF Chicken Fajita Quesadillas
February 2021


Serving: 1 quesadilla | Calories: 532kcal | Carbohydrates: 46.3g | Protein: 48.9g | Fat: 16.8g
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