Heat the oil in a large cast iron or nonstick skillet over medium high heat and add the peppers and onions. Season the vegetables with a pinch of salt and pepper and cook, stirring occasionally, until crisp tender, 3-4 minutes. Remove the vegetables and clean the skillet.
To assemble the quesadillas, place a wrap on a cutting board or other flat surface. Sprinkle 2 tablespoons cheese over half of the wrap and then spread 1/3 cup chicken evenly over the cheese. Top the chicken with ¼ of the sautéed peppers and onions and then another 2 tablespoons cheese.
Fold the wrap over to close. Repeat the process to make 3 more quesadillas.
Spray the skillet with olive oil cooking spray and heat over medium heat. Add two quesadillas to the skillet.
Cook until golden brown, 3-4 minutes, then flip over. Cook another few minutes on the second side until the outside is golden brown and the cheese is melted.
Remove the quesadillas from the pan and cook the remaining two. Cut each quesadilla into 4 wedges. Serve with avocado crema or other toppings of your choice. To make the avocado cream, mash the avocado, yogurt, lime juice, cilantro and salt together in a bowl until chunky.
One serving Avocado Crema: Calories 84; Fat 6.9g (Sat 1.1g); Protein 1.7g; Carb 4.8g; Fiber 3.4g; Sodium 78mg
Pulled Chicken Quesadillas
Amount Per Serving
Calories 343Calories from Fat 104
% Daily Value*
Total Fat 11.5g18%
Saturated Fat 4.2g21%
Total Carbohydrates 35.7g12%
Dietary Fiber 4.5g18%
* Percent Daily Values are based on a 2000 calorie diet.