Chicken Fajita Quesadillas
Serves: 4
  • 2 thin boneless skinless chicken breasts (or 1 - 2 cups of leftover shredded chicken)
  • 1 - 2 tsp coconut oil (to grease the pan)
  • 2 cups shredded cheese (or sliced cheese will work)
  • taco seasoning (see link for my homemade taco seasoning above)
  • 1 bell pepper (any color), sliced into strips
  • half an onion, sliced into strips
  • 4 - 6, 10" tortillas
  • butter for each side of the quesadilla
  • Optional: sour cream, salsa, and/or guacamole for dipping
  1. Cook the chicken in the coconut oil until there's no pink. Cut into cubes or strips. (If using leftover chicken you can eliminate this step and just fry up the bell pepper and onion in some oil first, then add the chicken.)
  2. Add the seasoning and a little water to mix it up. Add the bell pepper strips and onion and mix everything up, frying for a few minutes.
  3. Heat up your skillet and start preparing the quesadillas. Butter one side, fold over with the butter side down, then start filling.
  4. Fill with the chicken/pepper/onion mixture, add cheese, folder over and cook each side for a few minutes until slightly golden brown.
  5. Cut in half or into triangles and serve. You can dip in sour cream, salsa, and/or guacamole.
Recipe by OFM at