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Chicken Fajita Quesadillas

Chicken Fajita Quesadillas
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This Chicken Fajita Quesadillas recipe delivers a quick, flavorful meal combining juicy, seasoned chicken with sautéed bell peppers and melty cheddar and Monterey Jack cheeses, all wrapped in a crispy flour tortilla. Perfect for busy weeknights or casual gatherings, these quesadillas are easy to make, kid-friendly, and customizable for various dietary preferences, offering a vibrant explosion of textures and flavors that everyone will love.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breast, sliced into thin strips

Vegetables

  • 1 cup mixed bell peppers (red, green, yellow), sliced into thin strips
  • 1 medium onion, sliced into thin strips

Seasonings & Oils

  • 1 tablespoon fajita seasoning (blend of chili powder, cumin, paprika, garlic powder)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon olive oil or butter, for sautéing and crisping

Other

  • 4 large flour tortillas
  • 1 cup shredded cheese mix (cheddar and Monterey Jack)

Instructions

  1. Prepare the Chicken and Vegetables: Slice the chicken breasts into thin strips for quick and even cooking. Slice the bell peppers and onions into thin, uniform strips to ensure they soften without becoming mushy.
  2. Season and Cook the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle with fajita seasoning, salt, and pepper. Cook the chicken for 5 to 7 minutes, or until golden and no longer pink inside. Remove the chicken and set aside. In the same skillet, sauté the bell peppers and onions until they soften and caramelize, about 4 to 5 minutes.
  3. Assemble the Quesadillas: Lay one tortilla flat and generously sprinkle one half with shredded cheese. Add the cooked chicken and sautéed vegetables on top, then sprinkle a bit more cheese over the filling before folding the tortilla in half.
  4. Cook to Perfection: Heat a non-stick skillet or griddle over medium heat and lightly brush with olive oil or butter. Place the folded quesadilla in the pan and cook for about 3 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side until golden and the cheese is fully melted.
  5. Serve and Enjoy: Remove the quesadilla from the heat and let it rest for one minute to keep the filling intact. Slice into wedges and serve with your favorite garnishes and sides.

Notes

  • Use sharp knives for fast and clean cuts, making prep easier and safer.
  • Do not overcrowd the pan; cook the chicken and vegetables in batches for even cooking and proper caramelization.
  • Maintain a moderate heat when crisping tortillas to avoid burning before cheeses melt.
  • Press down gently with a spatula during cooking to help quesadillas cook evenly and hold together.
  • Experiment with different cheese blends like pepper jack or mozzarella to vary the flavor and meltiness.

Nutrition

Keywords: chicken fajita quesadillas, easy quesadilla recipe, Mexican chicken quesadilla, quick dinner, kid-friendly meal

Find it online: https://mealsbylina.com/chicken-fajita-quesadillas/