Chicken Fajita Quesadilla
Chicken Fajita Quesadilla is the perfect marriage of two amazing Mexican inspired dishes. The chicken fajita mixture is incredible all by itself. However, when paired with a flour tortilla and gooey melted cheese, the chicken fajita quesadilla is out of this world. Leftovers, if any can be reheated without losing any flavor or texture.
Servings: 4 servings
- 1/2 pound (8-ounces) skinless and boneless chicken breasts, thinly sliced
- 1/2 teaspoon baking soda
- 2 Tablespoons water
- 1 Tablespoon plus 1 teaspoon vegetable oil, divided
- 2 1/2 teaspoons Taco seasoning (See Tip 1)
- 1/2 cup thinly sliced onions
- 1/2 cup assorted bell peppers, julienned (See Tip 2)
- 1 clove garlic, minced
- 1 Tablespoon freshly squeezed lime juice
- 2 extra large (10-inch) flour tortillas (See Tip 3)
- 1 cup (4 ounces) shredded Cheddar cheese, divided (See Tip 4)
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided (See Tip 4)
- Salsa, sour cream and/or guacamole to serve on the side (optional)
Combine 1/2 teaspoon of baking soda with 2 tablespoons of water. Add to chicken; stir to combine. Let chicken sit for 15 minutes. Rinse well in cold water and drain well. Pat dry with paper towels.
Heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium heat. Add chicken and taco seasoning. Stir to combine. Cook, stirring occasionally for 6 to 7 minutes, or until chicken is done. Push cooked chicken to one side of the pan.
Add onions and bell peppers to skillet with chicken. Cook, stirring occasionally until vegetables are crisp tender, about 6 or 7 minutes. Add garlic to vegetables; cook for 30 seconds or until fragrant.
Stir chicken and vegetables together. Add lime juice; stir to combine. Transfer chicken fajita mixture to a bowl.
Rinse and dry skillet used to make chicken fajita mixture. Place over medium heat.
Brush one side of flour tortilla with 1/2 teaspoon vegetable oil and place in skillet, oiled side down. Add 1/4 cup of Cheddar cheese and 1/4 cup of Monterey Jack cheese. Top cheeses with half of chicken fajita mixture. Finish with 1/4 cup of Cheddar cheese and 1/4 cup of Monterey Jack cheese. Fold other side of flour tortilla over quesadilla mixture. Cook for 3 minutes or until golden brown on bottom. Flip quesadilla and cook other side for 3 minutes or until golden brown. Transfer to cutting board to cool. Repeat process with other flour tortilla.
Allow quesadillas to cool for 10 minutes. Cut each quesadilla into four pieces. If desired, serve with salsa, sour cream and/or guacamole on the side.
Yield: 4 servings. (See Tip 5)
- I like to use my own taco seasoning, but you could also use the store-bought packaged taco seasoning.
- I like to use an assortment of bell peppers for the visual appearance. However, feel free to use whatever you have on hand, even if it's just a green bell pepper. The taste will be the same.
- Rather than using 2 extra-large flour tortillas, you could use 4 8-inch flour tortillas. Take one of the 8-inch tortillas and add the filling over the entire tortilla. Top with another 8-inch flour tortilla and cook as above. Repeat with the other two flour tortillas.
- You could use 2 cups (8 ounces) of Mexican blend cheese in place of the Cheddar cheese and Monterey Jack cheese.
- If I happen to have leftovers, I refrigerate them or put them in the freezer and reheat the quesadillas in a 350°F oven for 10 to 15 minutes or until fully heated.
Calories: 373kcal | Carbohydrates: 12g | Protein: 28g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 639mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 18mg | Calcium: 438mg | Iron: 1mg