Name: Easy Chicken Fajita Quesadilla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts, cut into thin strips; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 medium onion, thinly sliced; 2 cups shredded Mexican blend cheese; 4 large flour tortillas; Butter or additional olive oil, for cooking

Description

Chicken Fajita Quesadillas combine the vibrant flavors of fajitas with the cheesy goodness of quesadillas, making them a quick and satisfying meal. Here’s a straightforward recipe to guide you

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cups shredded Mexican blend cheese
4 large flour tortillas
Butter or additional olive oil, for cooking

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Instructions

Cook the Chicken:
- In a large skillet over medium-high heat, heat the olive oil.
- Season the chicken strips with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Add the seasoned chicken to the skillet and cook until no longer pink, about 5-6 minutes.
- Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add a bit more oil if necessary, and sauté the sliced bell peppers and onion until softened, about 4-5 minutes.
- Return the cooked chicken to the skillet with the vegetables and stir to combine.
Assemble the Quesadillas:
- Heat a clean skillet or griddle over medium heat and lightly grease with butter or oil.
- Place one tortilla on the skillet and sprinkle half of it with ½ cup of shredded cheese.
- Add a portion of the chicken and vegetable mixture over the cheese.
- Sprinkle an additional ½ cup of cheese on top of the filling.
- Fold the tortilla over to enclose the filling.momsdish.com
Cook the Quesadillas:
- Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes.
- Carefully flip the quesadilla and cook the other side until golden and crispy.
- Repeat with the remaining tortillas and filling.cookingclassy.com
Serve:
- Cut each quesadilla into wedges and serve warm with desired toppings such as sour cream, salsa, guacamole, or pico de gallo.cookingclassy.com

Notes

Variations: Feel free to add other ingredients like sliced mushrooms, spinach, or different types of cheese to suit your taste.
Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.