Easy to eat and packed with flavor, quesadillas are definitely one of our go-to favorite meals. Spice up the usual cheese and chicken option with this Fajita Chicken and Vegetable recipe from Prevention RD. It also contains super healthy bell peppers and onions that’ll have your kiddos asking for more. Check out the recipe below.

veggie-quesadilla
Ingredients:
nonstick cooking spray
1 lb boneless, skinless chicken breasts
4 tsp fajita seasoning, divided (for those kids that don’t like spicy, use sparingly)
1/3 cup onion, diced
1 small yellow bell pepper, diced
1 small red or orange bell pepper, diced
10 (8-inch) whole wheat tortillas
2 1/2 cups part-skim Mexican blend cheese, shredded

Method:
1. Season chicken with 2 teaspoons of the fajita seasoning, rubbing into both sides of the breasts.

2. Heat a large skillet over medium-high heat. Spray with cooking spray and transfer chicken breasts to the skillet and cook 4-5 minutes per side or until cooked through; remove to a cutting board to cool slightly. Dice chicken and set aside.

3. To the skillet, add the onion and 1 teaspoon of the fajita seasoning. Saute the onion for 2-3 minutes or until slightly softened. Add to the skillet the remaining teaspoon of seasoning and the bell peppers. Saute the veggies for 6-8 minutes or until tender.

4. Mist a griddle or electric griddle with cooking spray and heat over medium-high heat. Add 1 tortilla, 1/4 cup cheese, and 1/5 of the chicken and veggies followed by another 1/4 cup cheese and a second tortilla. Heat the quesadillas 4-6 minutes per side or until the cheese has melted and the quesadilla can easily be flipped. Serve hot.

How do you like to spice up your quesadillas? Share your favorite fixings with us below!

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recipe and photo courtesy of Prevention RD