Chicken Quesadillas

You will need:

  • 2 – 4oz boneless skinless chicken breasts
  • 1 small green bell pepper – sliced into strips
  • 1 small yellow or red pepper – sliced into strips
  • 1 small onion – sliced into strips
  • 1 Tbs olive oil
  • Cumin – to taste
  • Oregano – to taste
  • Garlic power – to taste
  • Salt & pepper – to taste
  • 1 cup Mexican cheese blend shredded cheese. (I use Sargentos reduced fat)
  • Fat free sour cream
  • Guacamole (my homemade recipe or store bought – you choose. Whole Guacamole is a good store bought choice if you can’t make your own)
  • Salsa - optional
  • 8 small soft taco size flour tortillas(or whatever type of flour tortillas you choose to use.)


  1. Half your chicken breasts so they will cook easier and will be easier to handle. Season them with the cumin, oregano, garlic power, salt & pepper to your liking.
  2. Cook chicken until done and no longer pink in the middle.
  3. While the chicken is cooking, cut up your peppers and onion.
  4. Remove the chicken and let it rest for a couple of minutes. Once cool, slice them into strips or chunks, which ever you prefer.
  5. In the same skillet, add the olive oil and the veggies. Cook for about 5 minutes or until tender.
  6. Add chicken back to skillet and mix in with peppers and onions, turning the heat to low.
  7. In a separate skillet warm up the bottom half of your tortilla.
  8. Add cheese, chicken mixture, salsa, and sour cream. Top with another tortilla and let it melt the cheese for a few minutes.
  9. Flip the quesadilla over so the top side is now on the bottom and let it get a little crispy or toasty.
  10. Once it’s done remove and repeat for the remaining quesadillas you need.
  11. Top them off with guacamole, sour cream, salsa or any toppings that float your boat at the moment. 
This recipe serves 4 people.