1cupgrated cheddar and Jack cheesepepper Jack cheese for spicy, queso oaxaca cheese (quesadilla cheese)
0.5recipe leftover chicken fajitas See below for skillet recipe
1 - 2Roma tomatoescut into thin wedges
salsa, guacamole, and sour cream for serving
Instructions
Brush one side of each tortilla with softened butter, set aside. Grate your choice of cheese.
Heat a large skillet over medium-high heat. Place one tortilla butter side down on skillet and add a thin layer of shredded cheese. Top with the cooked chicken and sautéed vegetables. Sprinkle additional cheese on top.
Top with second tortilla, butter side up, and cook until cheese is melted and tortilla is golden brown, 2-3 minutes. Carefully flip to the other side with a large spatula. If any of the filling falls out, just lift up the tortilla and add it back in.
Once cooked, cut the quesadilla into wedges and serve hot. Serve with sour cream (Greek yogurt for lactose free), guacamole, salsa, pico de gallo, and sprinkle of cilantro.
Two small bell peppers – your choice of red or green bell pepper
One large onion, thinly sliced
Two tablespoons of olive oil
One Roma tomato cut into thin wedges – optional
Season the chicken with fajita spices. Heat a tablespoon of olive oil in a skillet, add the chicken and cook until fully cooked, 5-10 minutes. Remove the chicken and set aside.
Wipe out the skillet, add and additional tablespoon of oil, and cook the sliced bell peppers and onions until they are tender and slightly caramelized.
Add the chicken back to the skillet with the tomatoes (if using) and cook for one minute to heat through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet on in an air fryer to maintain a crunchy tortilla shell.