Cheesy Fajita Chicken Quesadillas
Cheesy Fajita Chicken Quesadillas
Ingredients
For the Fajita Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons fajita seasoning
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quesadillas
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter, melted, or as needed
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil, fajita seasoning, salt, and black pepper. Squeeze half of the lime juice over the chicken and mix well. Let marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring occasionally, until softened and slightly caramelized. Return the cooked chicken to the skillet with the vegetables and toss to combine. Squeeze the remaining lime juice over the mixture.
⏱️ 8 min
- 4
In a small bowl, combine the shredded Monterey Jack and cheddar cheeses.
⏱️ 2 min
- 5
Wipe the skillet clean if needed, then reduce the heat to medium-low. Brush one side of a tortilla with melted butter. Place the buttered side down in the skillet. Sprinkle about 1/2 cup of the mixed cheese over half of the tortilla. Spoon about 1/4 of the chicken and vegetable mixture over the cheese.
⏱️ 2 min
- 6
Fold the empty half of the tortilla over the filling. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling.
⏱️ 12 min
- 7
Remove the quesadillas from the skillet, slice into wedges, and serve immediately with sour cream, salsa, guacamole, and fresh cilantro, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Fajita Chicken Quesadillas
Ingredients
For the Fajita Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons fajita seasoning
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quesadillas
- 8 flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter, melted, or as needed
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil, fajita seasoning, salt, and black pepper. Squeeze half of the lime juice over the chicken and mix well. Let marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min - 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the sliced bell peppers and onion to the same skillet. Cook for 5-8 minutes, stirring occasionally, until softened and slightly caramelized. Return the cooked chicken to the skillet with the vegetables and toss to combine. Squeeze the remaining lime juice over the mixture.
⏱️ 8 min - 4
In a small bowl, combine the shredded Monterey Jack and cheddar cheeses.
⏱️ 2 min - 5
Wipe the skillet clean if needed, then reduce the heat to medium-low. Brush one side of a tortilla with melted butter. Place the buttered side down in the skillet. Sprinkle about 1/2 cup of the mixed cheese over half of the tortilla. Spoon about 1/4 of the chicken and vegetable mixture over the cheese.
⏱️ 2 min - 6
Fold the empty half of the tortilla over the filling. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and filling.
⏱️ 12 min - 7
Remove the quesadillas from the skillet, slice into wedges, and serve immediately with sour cream, salsa, guacamole, and fresh cilantro, if desired.
⏱️ 2 min