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
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 tablespoons fajita seasoning
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
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil and the fajita seasoning until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Return the cooked chicken to the skillet with the vegetables and mix well. Remove from heat.
⏱️ 7 min
- 4
In a small bowl, combine the shredded Monterey Jack and cheddar cheeses.
⏱️ 2 min
- 5
Wipe the skillet clean if necessary. Reduce heat to medium-low. Brush one side of a flour tortilla with melted butter. Place the buttered side down in the skillet. Sprinkle about 1/4 cup of the mixed cheese over half of the tortilla. Spoon about 1/4 cup of the chicken and vegetable mixture over the cheese.
⏱️ 2 min
- 6
Sprinkle another 1/4 cup of cheese over the chicken and vegetables. Fold the empty half of the tortilla over the filling to form a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
⏱️ 5 min
- 7
Remove the cooked quesadilla from the skillet and place on a cutting board. Repeat with the remaining tortillas, chicken mixture, and cheese. You may need to add more butter to the skillet as needed.
⏱️ 15 min
- 8
Cut each quesadilla into 2-3 wedges. Serve immediately with optional sour cream, salsa, guacamole, and fresh cilantro.
⏱️ 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
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 tablespoons fajita seasoning
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
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil and the fajita seasoning until evenly coated.
⏱️ 5 min - 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Return the cooked chicken to the skillet with the vegetables and mix well. Remove from heat.
⏱️ 7 min - 4
In a small bowl, combine the shredded Monterey Jack and cheddar cheeses.
⏱️ 2 min - 5
Wipe the skillet clean if necessary. Reduce heat to medium-low. Brush one side of a flour tortilla with melted butter. Place the buttered side down in the skillet. Sprinkle about 1/4 cup of the mixed cheese over half of the tortilla. Spoon about 1/4 cup of the chicken and vegetable mixture over the cheese.
⏱️ 2 min - 6
Sprinkle another 1/4 cup of cheese over the chicken and vegetables. Fold the empty half of the tortilla over the filling to form a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
⏱️ 5 min - 7
Remove the cooked quesadilla from the skillet and place on a cutting board. Repeat with the remaining tortillas, chicken mixture, and cheese. You may need to add more butter to the skillet as needed.
⏱️ 15 min - 8
Cut each quesadilla into 2-3 wedges. Serve immediately with optional sour cream, salsa, guacamole, and fresh cilantro.
⏱️ 2 min