Chicken Fajita Quesadillas

Ingredients

1 tbsp avocado oil

1 pound chicken tenders, sliced into strips.

1 medium onion sliced lengthwise.

1 medium red bell pepper sliced lengthwise.

1 jalapeno pepper, chopped.

2 tsp ground cumin

1 1/2 tsp smoked paprika.

Juice of ½ lemon

Four cups grated Colby-jack cheese.

8 medium tortillas

Instructions

Preheat oven to 375 degrees.

For fajitas: Add oil to skillet on medium heat. Add sliced chicken and season with 1 tsp ground cumin and half of the smoked paprika. When chicken is nearly done, add sliced onions and peppers to the skillet and season with the remainder of the cumin and paprika. Cook until chicken is done and vegetables are soft and opaque. Remove from heat.

Lay out tortillas on a baking sheet. You will probably only be able to put two tortillas on one sheet so you will need to use two baking sheets or do the cooking in shifts. Place about ¾ cup of cheese on each tortilla, then add a liberal helping of the chicken fajita mix to each.

Place in the oven for two-three minutes or until the cheese is melted, then put a tortilla on top. The melted cheese will help ensure that the quesadilla sticks together.

Leave the quesadilla in the oven for 4-5 minutes, or until the tortilla is crispy and starting to brown. Then turn it over for another 3-4 minutes.

Using a pizza wheel, slice the quesadilla into fourths, or if you are really hungry, eighths!