Easy Chicken Fajita Quesadillas (Print version)
Crisp flour tortillas filled with fajita-spiced chicken, peppers, onions, and melted cheese for a fast skillet dinner.
# Ingredients:
For the chicken and vegetables
01 -
1 1/4 lb (565 g) boneless skinless chicken breasts, thinly sliced
02 -
2 tablespoons olive oil, divided
03 -
1 1/2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
3/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1 large yellow onion, thinly sliced
11 -
2 bell peppers, thinly sliced
12 -
1 tablespoon fresh lime juice
For the quesadillas
13 -
4 large 10-inch flour tortillas
14 -
2 cups (225 g) shredded Monterey Jack or Mexican blend cheese
15 -
1 tablespoon butter or olive oil, for the skillet
16 -
2 tablespoons chopped fresh cilantro, optional
17 -
Salsa, sour cream, guacamole, and lime wedges, for serving
# Instructions:
01 -
In a bowl, toss the sliced chicken with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
02 -
Heat a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5-6 minutes, stirring once or twice, until browned and cooked to 165°F. Transfer to a plate.
03 -
Add the remaining 1 tablespoon olive oil to the skillet. Cook the onion and bell peppers for 6-8 minutes until tender and lightly charred. Stir in the lime juice and return the chicken to the pan for 1 minute.
04 -
Move the fajita filling to a plate and let it stand for 3-5 minutes. Leave behind any extra liquid so the quesadillas stay crisp.
05 -
Sprinkle cheese over half of each tortilla. Add the chicken and pepper filling, sprinkle with more cheese, add cilantro if using, and fold each tortilla in half.
06 -
Melt a little butter or oil in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and crisp. Rest 1 minute, then slice into wedges and serve with salsa, sour cream, guacamole, and lime.
# Good to know:
01 -
Use medium heat for toasting so the cheese melts before the tortilla over-browns.
02 -
The filling can be cooked up to 2 days ahead and stored chilled.
03 -
For milder quesadillas, use sweet paprika instead of smoked paprika.