Chicken Fajita Quesadillas (Print Version)

# Ingredients:

→ Seasoning Mix

01 - 1 teaspoon kosher salt (coarse salt preferred)
02 - ½ teaspoon onion powder
03 - ½ teaspoon garlic powder
04 - ½ teaspoon dried oregano
05 - ½ teaspoon ground cumin
06 - ½ teaspoon chili powder
07 - ½ teaspoon paprika (smoked or regular)
08 - ¼ teaspoon black pepper (coarsely ground preferred)

→ Quesadilla Components

09 - 4 cups cooked chicken, chopped
10 - 1 tablespoon oil (vegetable or olive oil)
11 - 2-3 cups mushrooms, sliced (optional)
12 - 2 medium bell peppers (any color), cored and sliced into thin strips
13 - 1 large onion, sliced into thin half-moon strips
14 - 2-3 tablespoons chicken broth or water
15 - 2 cups Monterey Jack cheese, shredded
16 - 1 cup medium or sharp cheddar cheese, shredded
17 - 8 flour tortillas (8-inch size)

# Instructions:

01 - In a small bowl, combine all of your seasoning ingredients: the kosher salt, onion powder, garlic powder, dried oregano, cumin, chili powder, paprika, and black pepper. Mix these spices thoroughly with a fork or small whisk to create a uniform blend. This homemade fajita seasoning will add that distinctive Tex-Mex flavor without any additives or preservatives you might find in store-bought packages.
02 - Take your cooked, chopped chicken and place it in a medium bowl. Sprinkle half of your prepared seasoning mixture over the chicken and toss well to ensure each piece is evenly coated. Set this aside while you prepare the vegetables. The chicken will continue to absorb those flavors as it sits, making each bite more delicious.
03 - Heat a 12-inch nonstick skillet over medium heat and add the oil. Once the oil is shimmering, add the sliced mushrooms (if using), onions, and bell peppers. Sprinkle the remaining half of your seasoning mixture over the vegetables and stir to coat. Cook the vegetables, stirring occasionally, until the onions begin to turn translucent and the peppers start to soften, about 5-7 minutes.
04 - Add 2-3 tablespoons of broth or water to the vegetable mixture (you can skip this if there's already liquid in the pan from the mushrooms). This helps to deglaze the pan and creates a bit of sauce that will further flavor your vegetables. Continue cooking for 2-3 more minutes until the vegetables are crisp-tender and most of the liquid has evaporated. The vegetables should be softened but still have a pleasant bite to them.
05 - Lay out your tortillas on a clean work surface. On one half of each tortilla, sprinkle a layer of the mixed cheeses. Top with a portion of the seasoned chicken and then a spoonful of the cooked vegetables. Finish with another sprinkle of cheese (the second layer of cheese helps hold everything together when it melts). Fold the empty half of each tortilla over the filled side to create a half-moon shape.
06 - Heat your clean nonstick skillet (or a griddle) over medium to medium-low heat. Add a small amount of oil to the pan for extra crispiness, if desired. Place one or two assembled quesadillas in the pan (depending on size) and cook until the bottom is golden brown, about 2-3 minutes. While cooking, you can gently press down on the quesadilla with a spatula to help seal it together. Carefully flip it over and cook the other side until golden and the cheese is completely melted, another 2-3 minutes.
07 - Transfer the cooked quesadillas to a cutting board and cut each one into 2-3 triangular pieces using a pizza cutter or sharp knife. Serve immediately while hot and melty, perhaps with sides of sour cream, guacamole, or salsa for dipping. If you need to keep them warm while cooking the remaining quesadillas, place them on a baking sheet in a 200°F oven.

# Notes:

01 - These chicken fajita quesadillas transform classic fajita flavors into a handheld meal that's perfect for lunch, dinner, or even cut smaller as an appetizer.
02 - For best results, grate your own cheese rather than using pre-shredded varieties - freshly grated cheese melts much more smoothly without the anti-caking agents found in packaged shredded cheese.
03 - This recipe is incredibly versatile - feel free to substitute different vegetables, cheeses, or proteins based on your preferences or what you have on hand.

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