Chicken Fajita Quesadillas

Ingredients

For the Fajita Sauce

• 3 tablespoons olive oil
• 2 cloves garlic, diced
• � teaspoon ground cumin
• � teaspoon salt
• � teaspoon ground black pepper
• 1 lime, juiced
• � teaspoon onion powder
• 2 teaspoons chipotle chili powder
• 2 teaspoons Worcestershire sauce
• 1 tablespoon sugar

For the Chicken Fajitas

• 1 skinless boneless chicken breast, cut in strips
• � red bell pepper, seeded and cut in strips
• � yellow bell pepper, seeded and cut in strips
• 1 green bell pepper, seeded and cut in strips
• 1 jalapeno, seeded and cut in strips
• � red onion, sliced
• 2 cloves garlic, sliced
• 6 medium size flour tortillas
• 1 cup shredded cheddar cheese
• Serves 2-3

Directions

For the Fajita Sauce

1. In a medium size bowl, add all the ingredients and whisk together. Set aside. Cut the red, yellow and green bell pepper into strips. Cut the jalapeno into strips and slice the onion. Slice the garlic and add all ingredients in the bowl with the fajita sauce. Mix the veggies in with the sauce and let marinate for about an hour.

For the Chicken Fajita Quesadillas

1. Heat a large skillet on medium heat. Once the skillet is hot, add the veggies from the marinade reserving the liquid. Stir as the veggies cook for about 2 minutes. Next spoon the veggies toward the sides of the pan leaving the middle of the pan empty. Add the chicken to the middle of the pan and stir as it cooks. Once the chicken starts to brown, add about � cup of the fajita sauce. Stir all ingredients until the chicken it thoroughly cooked (about 8 minutes).
2. Remove the fajitas from the skillet and rinse it clean for use again warming the quesadillas. Heat a large skillet on low to medium heat and add a tortilla in the bottom of the pan. Spread some of the fajita mixture on top of the tortilla. Top with the cheese. Top with another tortilla and let warm in the pan until the cheese starts to melt. Carefully turn the tortilla over and let the other side warm until the cheese melts. Repeat the process with the remaining tortillas. Cut the quesadillas in quarters and serve while hot.