These chicken fajita quesadillas are perfect for a tasty, flavourful but yet quite healthy lunch or dinner. Succulent chicken is served with tender mixed bell peppers and an herb mix of cumin, chilli, cayenne and garlic powder to turn up the heat.  I like to serve this with a pico de gallo salsa, sour cream or a tasty guacamole!

Ingredients – this makes about 2 portions:

• 250 gr.  chicken breast, cut into thin strips
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ tablespoon chilli powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• ¼ teaspoon garlic powder
• 50-100 gr. of green, red, or yellow peppers, julienned 
• 50 – 75 gr. white onion,  also julienned 
• 2 large flour tortillas
• 100 gr. shredded cheddar cheese

Method:

In a large pan, coat chicken with salt, pepper, chilli powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes, then set aside and keep warm.

Add the peppers and onions to the pan and cook for another 5-7 minutes, or until they are soft. Try to avoid them colouring too much. Add to the chicken, stir and also set aside.  Please also keep this warm!

Place the tortilla in the skillet and add in half of the chicken and pepper mix. Then add on a layer of cheese on half of the tortilla.  Close the tortilla and try to press this down a bit so it closes nicely.  Repeat with the 2nd tortilla.

Cook for 6 minutes over medium heat so the cheese has the chance to melt into the chicken and pepper mix, flipping the tortilla over half way through.

Garnish with fresh cilantro (or parsley if you prefer) and serve with pico de gallo and guacamole, and some sour cream on the side.