chicken fajita quesadillas
Tender chicken, vibrant bell peppers, and onions sautéed with fajita seasoning make these Chicken Fajita Quesadillas a flavorful and satisfying meal. Gooey cheese fuses everything inside a crispy, golden tortilla – perfect for a quick weeknight dinner or shareable appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound boneless skinless chicken breast sliced into thin strips
- 3 tablespoon extra virgin olive oil divided (1.5 tbsp for chicken, 1.5 tbsp for veggies)
- 3 tablespoon fajita seasoning mix
- 1.5 cup white onion thinly sliced
- 1 cup green bell pepper deseeded and sliced into thin strips
- 1 cup red bell pepper deseeded and sliced into thin strips
- 1 cup yellow bell pepper deseeded and sliced into thin strips
- 6 fajita size flour tortillas medium size
- 2 cup pre-shredded fiesta blend cheese or your own cheese blend
- Nonstick cooking spray for grilling quesadillas
Optional Garnishes
- sour cream for serving
- guacamole for serving
- salsa for serving
Instructions
Preparation Steps
- Add 1.5 tablespoons of olive oil to a 10 to 12 inch nonstick skillet over medium-high heat.
- Once the oil is hot, add the chicken strips and cook for 5-7 minutes until no longer pink, stirring frequently.
- Sprinkle fajita seasoning over the chicken; stir well. Transfer cooked chicken to a bowl and wipe out the skillet.
- Add remaining 1.5 tablespoons olive oil to the skillet and sauté the onions for 3-4 minutes until opaque, stirring often.
- Add green, red, and yellow bell peppers; cook for another 3-4 minutes until slightly softened.
- Return the chicken to the skillet, toss with vegetables, and heat through for 2 minutes. Transfer mixture back to the bowl.
- Wipe the skillet clean, spray with nonstick cooking spray, and return to medium heat.
- Place one tortilla in the skillet; spoon about 0.67 cup of the chicken-veggie mixture onto one half of the tortilla.
- Top mixture with 0.25 cup shredded cheese. Fold the uncovered half over the filling and press gently.
- Cook for 1.5-2 minutes until golden brown; flip carefully and cook the other side for 1-1.5 minutes. Repeat for remaining quesadillas.
- Cut each quesadilla into 2-3 wedges and serve hot with sour cream, guacamole, or salsa on the side.
Notes
For a lighter version, use whole wheat tortillas and reduced-fat cheese. Leftover grilled steak or shrimp can be substituted for chicken. Always adjust heat based on your stovetop to avoid burning.