Chicken Fajita Quesadillas
Combining two different Mexican dishes, these chicken fajita quesadillas give you the best of both recipes and can be made in less than 30 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 1/2 pounds chicken, cut into strips
- 1 green bell pepper, seed removed and sliced into thin strips
- 1 red bell pepper, seed removed and sliced into thin strips
- 1 large white onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 large tortillas
- 2-3 cups shredded pepper jack cheese
- 2 tbsp unsalted butter
Place chicken in large mixing bowl and add chili powder, cumin, paprika, garlic powder, kosher salt and black pepper. Mix thoroughly.
Heat large skillet over medium-high heat and add vegetable oil. Add chicken into skillet and cook for about 6-8 minutes, stirring occasionally until cooked through. Remove chicken and set aside.
Add peppers and onion into same skillet and cook for 8-10 minutes. You want them to be tender and slightly blackened. With 30 seconds left add garlic. Add chicken back into skillet to warm through and set aside.
Place tortilla on plate and add 1/2 cup shredded pepper jack cheese. Top with chicken, peppers and onions. Try to use about a 4th of the mixture as this will make 4 quesadillas. Fold the tortilla and repeat.
Heat butter in large skillet over medium heat. Add both quesadillas to skillet and cook on one side for about 5 minutes or until browned. Flip both quesadillas and cook for another 5 minutes or until browned. Use the pizza cutter to cut into four slices and serve immediately.
- Fajita Seasoning: If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
- Flour Tortillas: While corn tortillas are great, you need flour tortillas for the pliability and ability to hold the cheese and filling together.
- Use One Tortilla: Making a quesadilla with two tortillas can be difficult to flip. Using the half-moon technique makes it much easier to flip. Just spread the filling over half the tortilla, then fold the other half over the filling.
- Don’t Overstuff It: A quesadilla is best when you keep it on the lighter side. You want enough filling to hold everything together.
- Freshly Grated Cheese: don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Go Easy on the Butter/Oil: Flour tortillas absorb butter and oil easily, so you want to just lightly coat the pan for these chicken quesadillas.
- Cook on Medium Heat: Tortillas burn easily, so don’t cook on high heat. You’ll want to cook on medium-low to medium heat.
Serving: 1quesadilla | Calories: 577kcal | Carbohydrates: 25g | Protein: 53g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 165mg | Sodium: 958mg | Potassium: 243mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 150.2mg | Calcium: 570mg | Iron: 2.9mg