Chicken Fajita Quesadillas

Before I tell you about what's been heating up the kitchen, I will give you a migraine update.  If you are just interested in the food it won't hurt my feelings.  Go ahead and scroll down for the good stuff.  Anyway, for those of you interested, I have had 5 migraines so far in April.  One yesterday and one again today.  Yesterday was hard.  I was being stubborn and didn't want to take my medicine because in my mind it's only a migraine if it's bad enough that I have to break down and take my meds.  Well, I felt it coming on Friday.  Then I took some Advil, which slowed it down.  Felt it Saturday and then went to a friend's birthday party.  Later in the evening I started to feel dizzy, shakey and couldn't concentrate.  My head was starting to do its migraine thing and my body was sending me plenty of warning signs that I need to get home pronto.  So we went home and I was still stubborn and thought I could sleep it off...as if that has ever worked.  Well, I woke up to the mother of all migraines Sunday morning.  Missed church and felt worthless all day.  Lesson learned: TAKE YOUR MEDS!!!  So today on my way home from school I started to feel a migraine coming on again.  So I pulled into a parking lot and took my meds.  Migraine was gone within 1.5 hours.  Ta da!  God has provided relief from these migraines and I need to appreciate it and get past my stubborn streak and use what God has given me for as long as I can.

Jan. 4
Feb. 4
Mar. 12
Apr. 5 (to date)

On average, still way better than 8-10 a month!  I must be doing something right!
Bonus: Weight lost 19.5 lbs.  Inches lost 20.5 in.

I've been on a Mexican food kick lately.  I feel like I'm missing out on lots of yummy and delicious things (it is worth it though to have less migraines) that I need to add some flavor to whatever I do eat.  These were really good and really easy.  One pan. Done.  I would suggest using flour tortillas, but since every flour tortilla I've found contains something I can't have, I used corn tortillas for my quesadilla.
This is a pic of Tom's meal.

Chicken Fajita Quesadillas

Ingredients

·         1/2 pound chicken breast, cut into thin slices

·         1 tablespoon olive oil

·         1 lime, juice and zest

·         1/2 tablespoon chili powder

·         1 teaspoon cumin

·         1/2 teaspoon oregano

·         1 clove garlic, chopped

·         1 tablespoon oil

·         1 onion, sliced

·         1/2 green bell pepper, sliced

·         1/2 red bell pepper, sliced

      2 tsp butter

·         4 large (10 inch) tortillas

·         2 cups jack and cheddar, shredded  

Cut up your raw chicken into small pieces.  Heat olive oil in skillet, then add chicken, cumin, chili powder, oregano, and lime juice.  Cook together until chicken is no longer pink.  Add onion, garlic, and peppers.  Saute for about 5 minutes until onions are translucent.  Put chicken, spice, and veggie mix into a seperate bowl.  Melt 1/2 tsp butter in skillet you just used.  Stir tortilla around in butter and then sprinkle cheese on half of tortilla, then add chicken mixture.  Fold other half over and cook 2 min each side.  Use 1/2 tsp butter to brown each tortilla.  Top with sour cream, salsa, or quacamole!