1/2cuplow-fat cup mozzarellamexican blend, or cheddar cheese
fresh lime juice and minced cilantrooptional
Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.
To make your own seasoning. The store-bought packets work great in this dish because of the smokey flavors. To make your own fajita seasoning for this dish, combine 1 teaspoons chili powder, 1 teaspoon smoked teaspoon paprika, 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and half a teaspoon black pepper.