Main Dishes

Chicken Potato Fajita Quesadillas

53

A variation on traditional quesadilla and fajita recipes! It also makes for excellent left overs! Simply place in the oven and reheat until crisp.

5
-3 medium potatoes, diced
-1 green pepper, diced
-1/3 cup red onion, diced
-1/2 pound chicken breast, diced
-1 tablespoon lime juice
-3 tablespoons olive oil
-10 tortillas
-1 - 8 oz. bag Colby Jack cheese
-1 - 8 oz. bag mozzarella cheese.

Fajita Seasoning:

-1 tablespoon cornstarch
-2 teaspoons chili powder
-1 teaspoon salt
-1/2 teaspoon pepper
-1 teaspoon paprika
-2 teaspoons sugar
-1 teaspoon cumin
-3/4 teaspoon cayenne pepper
-2 teaspoons garlic powder
-2 teaspoons basil
1. Dice your chicken. Place in a bowel and add lime juice. 2. Mix together the fajita seasoning and toss together with the chicken. 3. While the chicken is marinading, dice the pepper, onion, and potato. 4. Heat the olive oil and cook the pepper, onion, and potato until soft. 5. Add the chicken and cook until tender. 6. Heat a griddle. Spread cheese on a tortilla (I used the Colby Jack). Top with a scoop of the meat mixture and spread evenly. Top with more cheese (I used mozzarella) and cover with another tortilla. 7. Toast on the griddle until the tortilla is lightly browned on both sides and the cheese is melted. 8. Place in the oven heated at 250 degrees Fahrenheit to keep warm.
Nutritions

Calories
348

Sodium
682mg
28% DV

Fat
15g
23% DV

Protein
15g
31% DV

Carbs
38g
12% DV

Fiber
5g
23% DV

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