Happy Cinco de Mayo! And happy birthday to my big sister, Erin. She's a year older and definitely wiser. I've always been a bit jealous that her birthday is on a holiday - not a big one so it overshadows her, but people have lots of parties anyway and it's always easy to do a Mexican-themed party.
Another post from the other blog, but it's a dish I make frequently because it's so easy, filling, and delicious.
One perk - it's a one-skillet recipe! Easy cooking, easy cleanup. Make sure the skillet is well-heated and that you cook the whole quesadilla long enough so the tortilla is firm and almost crunchy.
Chicken Fajita Quesadillas
2 medium, high-fiber whole wheat tortillas
1 cup chopped fresh spinach
6 Tbsp Mexican-style shredded cheese
4 oz boneless skinless chicken breast, cubed or shredded
1 tsp olive oil
1/2 medium onion, sliced thinly
1/2 medium bell pepper, sliced thinly
Take spinach and cheese and divide between the two tortillas, spreading across each whole tortilla evenly.
Sprinkle chicken with small pinches of cumin, chili powder, and salt to taste. In a non-stick skillet coated with cooking spray, cook chicken until no longer pink.
Divide cooked chicken between tortillas, placing pieces on one half of each. In same skillet, heat 1 tsp olive oil and cook sliced onion and bell pepper until tender-crisp and onion is translucent. Layer the veggies on each tortilla on top of the chicken.
Microwave tortillas each for about 30 seconds until cheese on bottom is slightly melted. Fold top half over, then place both tortillas in the skillet you used to cook other ingredients. Cook over medium heat, flipping so both sides are browned thoroughly and cheese is all the way melted. Transfer to plate, cut folded tortillas in half.
Makes 2 servings.