Chicken Fajita Quesadilla
Golden skillet quesadillas filled with seasoned chicken, sautéed peppers, and onions, offering a crispy exterior and a flavorful, hearty filling perfect for a quick dinner.
Equipment
- 1 nonstick skillet 10 to 12 inch
- 1 medium bowl for mixing chicken and seasoning
- 1 heatproof bowl to hold cooked chicken mixture
- 1 large kitchen knife for slicing quesadillas
Ingredients
- 1 ½ pounds boneless skinless chicken breast, cut into small bite-sized pieces
- 1.4 ounces fajita seasoning
- 5 tablespoons extra virgin olive oil divided
- 1 red bell pepper diced, washed, deseeded
- 1 green bell pepper diced, washed, deseeded
- 1 cup yellow onion finely chopped
- 4 large burrito-size flour tortillas
- 3 cups shredded fiesta blend cheese
Instructions
- In a medium bowl, toss chicken pieces with fajita seasoning and 2 tablespoons olive oil using tongs. Set aside.
- Heat 2 tablespoons olive oil in a 10 to 12 inch nonstick skillet over medium-high heat.
- Sauté the seasoned chicken until cooked through and no longer pink, about 6 to 8 minutes. Transfer to a heatproof bowl.
- In the same skillet, add diced bell peppers and onion; cook until onion is opaque and peppers are softened.
- Return cooked chicken to the skillet, stir to combine and warm. Transfer back to the heatproof bowl.
- Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet.
- Place one tortilla in the skillet. Sprinkle ¾ cup shredded cheese over half the tortilla.
- Top cheese with ¼ of the chicken and vegetable mixture; fold the tortilla over to cover filling.
- Cook quesadilla until golden brown on the bottom, then flip and brown other side, about 1 to 3 minutes per side.
- Repeat with remaining tortillas and filling.
- Transfer quesadillas to a cutting board and slice each into 3 triangles. Serve hot.
Notes
- Use any bell pepper colors for variety.
- Smaller tortillas can extend servings.
- Substitute cheese with cheddar, Colby Jack, pepper jack, or Chihuahua for different flavors.
- Store leftovers in an airtight container and reheat until warm and crispy.