Living in the most southern part of California has given us unparalleled access to great Mexican food. From Los dos Pedros taco shop on the corner with the best breakfast burritos EVER to Funky Garcia’s where we frequented all summer for $1 Taco Tuesdays, we definitely take advantage of the fact that SoCal has genuinely delicious Mexican cuisine.
Sometimes Quite often we get the urge to make our own Mexican meal. Quesadillas, fajitas, burritos, and tacos are all perfectly quick meals to satisfy our Mexican food cravings at home. We even put a healthy spin on ours this time around. One of the newest items on the shelves at Trader Joe’s is a tortilla filled with fiber (at only 120 calories per tortilla!). Gotta love TJ’s.
Yesterday we combined two of our favorite Mexican meals: Quesadilla & Fajitas = Fajita Quesadilla
First you’ll need to slice up your veggies — onions and bell pepper. Then crack open that can of fiberlicious black beans.
Hmm, we really were getting our fill of fiber last night.
Toss the onions and bell pepper into a pan to cook them down, then add fajita seasoning.
Slice and season chicken breast and add that to the pan for your daily dose of protein.
Add a hearty helping of Pepper Jack and Cheddar cheese on to the tortilla. Top with beans and green onions and add it to a pan over medium heat.
Let the tortilla crisp up then add your chicken fajita mixture and top it with another tortilla. Then, oh-so-carefully flip it over and crisp up the other side.
Little Yellow Note: Cheese and beans have a tendency to slip around or fall out during the big flip. No worries though, just squish everything around until its evenly distributed.
Grab your choice of dippings, hot sauce is a must on just about everything Mexican in the LYK. My most recent favorite is the corn and chile tomato-less salsa at TJs.
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 onion, sliced
- 2 green onions, chopped
- 4-5 chicken tenders, sliced (or 2 chicken breasts)
- 1/4 cup pepper jack cheese, shredded
- 1/4 cup white cheddar cheese, shredded
- 1/4 cup black beans, drained
- 2 Tbsp fajita seasoning
- garlic salt
- 1/2 tsp cayenne pepper
- (2) whole grain tortillas
- choice of hot sauce/salsa
Cook sliced bell peppers and onions until soft. Add half of the fajita seasoning and half of the green onion. Add sliced chicken breast sprinkled with the other half of the fajita seasoning. Cook through.
Put cheese, beans and the rest of the green onion onto a tortilla and cook in pan until cheese is melted and the tortilla is just slightly crispy. Top with the fajita mixture and another tortilla.
Flip the quesadilla over and cook until the other side is slightly crispy. Cut into fourths and serve with your favorite hot sauce and/or salsa.