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Servings: 6

Total Time: 20 minutes

  • 1/2 pound boneless chicken breast cut into strips
  • 1 Tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 tsp olive oil
  • 12 Mission tortilla shells
  • 1 cup Cheddar cheese
  • 1/2 avocado
  • 1 cup salsa
  • 1 Tbsp cilantro, optional

This fun spin on two favorites is done in under 20 minutes making it perfect for a weeknight treat!


  1. Squeeze lime juice over sliced chicken and season with salt and pepper.
  2. Cook chicken in 1 tsp olive oil, once cooked through, remove from heat.
  3. Add sweet pepper and onion to the skillet and cook 5 minutes or until tender.
  4. Remove from heat and add to chicken.
  5. Coat one side of each tortilla with cooking spray. Place tortilla, spray side down, in skillet and top with cheese, chicken, and veggies.
  6. Top with remaining tortilla. Cook quesadillas 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned.
  7. Combine avocado and salsa for a dipping sauce.
  8. Cut quesadillas into segments and serve with avocado salsa.
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