These quesadillas are a little lighter that those typically served in Mexican restaurants. Just don’t go too heavy on the cheese. I like to serve them with Green Chili and Sour Cream Rice and Simple Refried Beans.
1 8 oz boneless, skinless chicken breast half
3 tsp olive or canola oil, divided
2 tsp taco seasoning mix, divided
1 small red or green bell pepper, sliced
1 small onion, sliced stem to root
3 oz pepper jack cheese, shredded
2 8 inch whole wheat tortillas
1 tsp softened butter
1. Rub the chicken breast with 1 tsp. of oil, then season on both sides with 1 tsp. of the taco seasoning mix. Wrap tightly in plastic and refrigerate for 30 minutes.
2. Meanwhile, microwave the peppers and onions each separately until barely tender and set aside.
3. Remove the chicken from the refrigerator about 10 minutes before cooking and slice into 1/4″ strips.
4. In a large non-stick skillet over medium heat, warm 1 tsp. of oil. Add the chicken and sear on both sides until golden and just cooked through. Remove to a plate.
5. In the same skillet, heat the remaining tsp. of oil. Add both the peppers and onions and toss to coat with oil. Season the veggies with the remaining taco seasoning and stir-fry until heated through. Return the chicken to the skillet and set aside.
6. Heat a non-stick griddle over medium low heat.
7. Sprinkle half of the cheese evenly over each tortilla. Pile half of the chicken mixture onto the bottom half of each tortilla, then fold the top half over all the filling to close.
8. Spread each quesadilla with half of the softened butter and place buttered side down on the griddle, then spread the remaining butter on the top side.
9. Cook over medium low heat, turning once, until golden brown and the cheese has melted.