A Perfect Pantry
Chicken Fajita Quesadillas
- PREP TIME
5 min - COOK TIME
10 min - READY TIME
15 min - SERVINGS
4
Ingredients
- 600 grams chicken breast finely sliced
- 200 grams red kidney beans drained, rinsed
- 1 red onion halved, thinly sliced
- 1 fajita mix sachet we used el paso brand
- 2 tablespoons olive oil
- 8 medium tortillas
- 1 cup tasty cheese grated
- 1 avocado diced
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 1/4 cup coriander leaves
Directions
- In a bowl, combine the chicken, beans, onion and fajita sachet mix.
- Preheat the frypan to a medium setting; add the oil and then the chicken. Cook for approximately 8 minutes, or until chicken is cooked and tender. Remove from the frypan and set aside.
- Place the tortillas, one at a time, into the frypan and cook until golden brown on one side. Continue until all tortillas are cooked.
- Divide the chicken mixture and grated cheese evenly by 4 tortillas and spread across the surface. Place a second tortilla on top of the chicken, cooked side up and cut into 1/4s.
- Serve with avocado, lemon juice, sour cream and coriander leaves.
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