Heat a large skillet to medium and add in 1 tablespoons of the olive oil, butter, chopped bell peppers and onion.
Sauté until softened, then sprinkle in the taco seasoning and allow to toast for about 10 seconds. Add in the lime juice, cilantro and shredded chicken.
Toss until well combined, then remove from the skillet onto a plate or bowl.
Sprinkle some of the shredded cheese over half of the tortilla. Add in some of the chicken and peppers mixture and top with more shredded cheese, then fold the tortilla over. Repeat with the second tortilla.
Wipe out the skillet, return to the stove over low heat and add in some of the remaining olive oil and two of the folded tortillas, then cover.
Cook for a couple of minutes until lightly golden, then carefully flip to cook on the other side. Repeat with the last 2 tortillas.
Cut each quesadilla into 3 pieces and serve with the (optional) salsa and/or guacamole on the side for dipping.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Course Appetizer
Cuisine Mexican
Calories 370kcal
Nutrition Facts
Easy Chicken Quesadillas
Amount per Serving
Calories
370
% Daily Value*
Fat
26
g
40
%
Saturated Fat
12
g
75
%
Carbohydrates
8
g
3
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.