FAJITAS QUESADILLA

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

421

Protein

45g

Carbs

33g

Fat

12g

Ingredients

ensuring it is evenly coated on all sides. the chicken breast for 5-7 minutes per side, or until fully cooked and the internal temperature reaches
165°F (74°C). Remove from the skillet and slice into thin strips. red bell pepper. Sauté for 3-5 minutes until softened. half of the low-fat cheddar cheese on one half of the tortilla. vegetables on top of the cheese. Sprinkle the remaining cheese over the filling. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. tightly for meal prep.
For the Quesadilla:
1 large (10”) Ole Extreme Wellness tortilla wrap (60g)
8 oz (226g) chicken breast
1/4 cup (40g) chopped red onion
1/4 cup (40g) chopped red bell pepper
1/4 cup (28g) low-fat cheddar cheese
For the Fajita Seasoning:
1/2 tablespoon (7.5g) chili powder
1 teaspoon (3g) ground cumin
1 teaspoon (3g) smoked paprika
1 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
1/2 teaspoon (1g) dried oregano
1/2 teaspoon (3g) salt (adjust to taste)
1/4 teaspoon (0.5g) black pepper
1/4 teaspoon (0.5g) crushed red pepper flakes (optional, for heat)
1/4 teaspoon (0.5g) cayenne pepper (optional, for extra heat)

Instructions

8 steps

1Season the chicken breast with the fajita seasoning, ensuring it is evenly coated on all sides.
2Heat a non-stick skillet over medium heat and cook the chicken breast for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and slice into thin strips.
3In the same skillet, add the chopped red onion and red bell pepper. Sauté for 3-5 minutes until softened.
4Lay the tortilla wrap flat on a clean surface. Sprinkle half of the low-fat cheddar cheese on one half of the tortilla.
5Add the cooked chicken slices and sautéed vegetables on top of the cheese. Sprinkle the remaining cheese over the filling.
6Fold the tortilla in half to create a quesadilla.
7Place the quesadilla in the skillet over medium heat. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
8Slice into wedges and serve immediately, or wrap tightly for meal prep. For the Quesadilla: 1 large (10”) Ole Extreme Wellness tortilla wrap (60g) 8 oz (226g) chicken breast 1/4 cup (40g) chopped red onion 1/4 cup (40g) chopped red bell pepper 1/4 cup (28g) low-fat cheddar cheese For the Fajita Seasoning: 1/2 tablespoon (7.5g) chili powder 1 teaspoon (3g) ground cumin 1 teaspoon (3g) smoked paprika 1 teaspoon (3g) garlic powder 1 teaspoon (3g) onion powder 1/2 teaspoon (1g) dried oregano 1/2 teaspoon (3g) salt (adjust to taste) 1/4 teaspoon (0.5g) black pepper 1/4 teaspoon (0.5g) crushed red pepper flakes (optional, for heat) 1/4 teaspoon (0.5g) cayenne pepper (optional, for extra heat)