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Fajita Quesadilla

Deliciously crispy Fajita Quesadillas filled with seasoned chicken, sautéed peppers and onions, and melted cheese, perfect for busy weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 pounds chicken breast, boneless and skinless, cut into small bite size pieces Ensure even bite size pieces for uniform cooking.
  • 1.4 ounces fajita seasoning Adjust seasoning for less spice if needed.
  • 5 tablespoons extra virgin olive oil
  • 1 large red bell pepper, washed, dried, deseeded and diced
  • 1 large green bell pepper, washed, dried, deseeded and diced
  • 1 cup yellow onion, finely chopped
For Assembly
  • 4 large burrito size flour tortillas
  • 3 cups fiesta blend cheese, shredded Shred your own cheese for creamier melting.

Method
 

Preparation
  1. Add the chicken to a medium size bowl and toss with fajita seasoning and 2 tablespoons olive oil. Set aside.
  2. In a skillet, heat 2 tablespoons of olive oil over medium-high heat and sauté the chicken until cooked through, about 6-8 minutes. Transfer to a heatproof bowl.
  3. In the same skillet, add the diced bell peppers and onion, cooking until the onion is opaque and the peppers are softened.
  4. Re-add the chicken and stir to combine, then transfer back to the bowl.
Cooking
  1. Lower the heat and add the remaining tablespoon of olive oil. Place one tortilla in the skillet.
  2. Sprinkle 3/4 cup cheese on half of the tortilla, top with 1/4 of the chicken and vegetable mixture, and fold the tortilla over.
  3. Cook until the bottom is golden brown, then flip and brown the other side, about 1-3 minutes per side.
  4. Repeat for the remaining tortillas, slicing the quesadillas and serving hot.

Notes

Serve with a dollop of sour cream, a scoop of guacamole, and a little salsa on the side. These are lovely with a salad or black beans and rice. To store, cool leftovers completely, wrap slices in foil or use an airtight container, and refrigerate for up to 3 days.