Chicken Fajita Quesadillas

_Chicken-Fajita-Quesadillas

Quesadillas are a great excuse to have a treat with melted cheese.

When adding more goodies to a quesadilla it’s even better.

So how about jazzing up quesadillas with some chicken fajitas.

Here’s a quick and easy fajita sauce that can be made with ingredients right out of the pantry.

And all you have to do is add the ingredients in a bowl and whisk away.

Those are my fave kind of recipes…the ones where all of the ingredients are put in one bowl and mixed together.

These fajitas have red, yellow and green bell peppers in them but feel free to use just green bell peppers if that’s all that’s available.

They’ll still taste great along with the sautéed onion and garlic.

The fajitas can also be made ahead of time so that all you’ll need to do is add them to the tortillas along with the cheese and warm them up just before serving.

I love having flour tortillas on hand for making whatever comes to mind.

They last nicely in the fridge and are great for a snack when heated with a little butter, or for making wraps.

Speaking of wraps, what a good idea for back-to-school lunchbox ideas.  Ok, I’m deviating here.

Let’s check out the ingredients for these tasty quesadillas.

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Green, red, and yellow bell peppers, red onion, jalapeno pepper, garlic, boneless skinless chicken breast, cheddar and Monterrey jack cheese;

For the fajita sauce – olive oil, Worcestershire sauce, ground cumin, chipotle chili powder, salt, pepper, onion powder, sugar, lime juice and diced garlic

Here’s how to make it.

For the Fajita Sauce:

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In a medium size bowl, add the diced garlic,

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olive oil,

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cumin,

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salt,

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pepper,

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sugar,

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garlic powder,

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chili powder,

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lime juice,

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and soy sauce.

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Whisk together and set aside.

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Cut the red, yellow and green bell peppers into strips.  Cut the jalapeno into strips and slice the onion.

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Slice the garlic…

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…and add all ingredients in the bowl with the fajita sauce.

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Mix the veggies in with the sauce and let marinate for about an hour.

For the Chicken Fajita Quesadillas:

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Heat a large skillet on medium heat.

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Once the skillet is hot,

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add just the veggies from the marinade and reserve the liquid.  Next spoon the veggies toward the sides of the pan leaving the middle of the pan empty.

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Add the chicken to the middle of the pan and stir as it cooks.  As the chicken is cooking stir it in with the veggies.

Once the chicken starts to brown, add about ¼ cup of the fajita sauce.

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Stir all ingredients until the chicken is thoroughly cooked (about 8 minutes).  Remove the pan from the heat.

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Heat a large skillet on low to medium heat and add a tortilla in the bottom of the pan.

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Spread some of the fajita mixture on top of the tortilla.

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Next,

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top with cheese.

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Top with another tortilla and let warm in the pan until the cheese starts to melt.

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Carefully turn the tortilla over and let the other side warm until the cheese melts.  Repeat the process with the remaining tortillas.

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Cut the quesadillas in quarters and serve while hot.

Enjoy.

More fajita recipes:

Viet Fajitas by Love and Olive Oil
Shrimp Fajitas by Gina’s Skinny Recipes
Hawaiian Hula Pork Fajitas with Pineapple Slaw and Coconut Rice by Half Baked Harvest
Chicken Fajita Grilled Cheese by Closet Cooking
Chipotle Chili Fajitas with Rice by Coupon Clipping Cook

Chicken Fajita Quesadillas

Yield: Serves 2 to 3

Prep Time: 30 minutes plus 1 hour to marinate veggies

Cook Time: 30 minutes

Total Time: 1 hour plus an additional hour to marinate veggies

Ingredients:

For the Fajita Sauce:
3 tablespoons olive oil
2 cloves garlic, diced
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lime, juiced
½ teaspoon onion powder
2 teaspoons chipotle chili powder
2 teaspoons Worcestershire sauce
1 tablespoon sugar

For the Chicken Fajitas:
1 skinless boneless chicken breast, cut in strips
½ red bell pepper, seeded and cut in strips
½ yellow bell pepper, seeded and cut in strips
1 green bell pepper, seeded and cut in strips
1 jalapeno, seeded and cut in strips
½ red onion, sliced
2 cloves garlic, sliced
6 medium size flour tortillas
1 cup shredded cheddar cheese
¾ cup shredded jack cheese

Directions:

For the Fajita Sauce:
In a medium size bowl, add all the ingredients and whisk together. Set aside. Cut the red, yellow and green bell pepper into strips. Cut the jalapeno into strips and slice the onion. Slice the garlic and add all ingredients in the bowl with the fajita sauce. Mix the veggies in with the sauce and let marinate for about an hour.

For the Chicken Fajita Quesadillas:
Heat a large skillet on medium heat. Once the skillet is hot, add the veggies from the marinade reserving the liquid. Stir as the veggies cook for about 2 minutes. Next spoon the veggies toward the sides of the pan leaving the middle of the pan empty. Add the chicken to the middle of the pan and stir as it cooks. Once the chicken starts to brown, add about ¼ cup of the fajita sauce. Stir all ingredients until the chicken it thoroughly cooked (about 8 minutes).

Remove the fajitas from the skillet and rinse it clean for use again warming the quesadillas. Heat a large skillet on low to medium heat and add a tortilla in the bottom of the pan. Spread some of the fajita mixture on top of the tortilla. Top with the cheese. Top with another tortilla and let warm in the pan until the cheese starts to melt. Carefully turn the tortilla over and let the other side warm until the cheese melts. Repeat the process with the remaining tortillas. Cut the quesadillas in quarters and serve while hot.

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