Chicken Fajita Quesadilla
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1 quesadilla
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Fajita Quesadilla
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This chicken fajita quesadilla recipe makes a quick and simple meal that takes minimal effort and is especially easy if you use leftover or rotisserie chicken!
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Ingredients
- 1/2 bell pepper red
- 1/2 onion medium
- 1 tablespoon olive oil plus 1 teaspoon for cooking quesadilla
- 1/2 cup chicken leftover, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle chili pepper
- salt to taste
- black pepper to taste
- lime juice of 1/2 lime
- 2 flour tortilla large
- 1 tablespoon cilantro chopped, fresh
- 1 cup cheddar cheese grated
Serve with (optional):
- sour cream
- guacamole
Instructions
- Slice pepper and onion into strips (cut onion lengthwise). Chop cilantro and set aside. Prepare guacamole and sour cream, if needed.
- Heat 1 tablespoon olive oil in a skillet (I prefer cast iron for this recipe) on medium-high heat.
- Add the pepper and onion to the pan and cook for a few minutes, stirring often, until they're tender-crisp.
- Add in the chicken, spices, salt & pepper, and lime juice. Stir and set aside (off the heat).
- In another skillet, heat 1 teaspoon of olive oil on medium heat. Once the skillet is hot, place one tortilla inside. Sprinkle it with half the cheese, the fajita mixture from the other skillet, chopped cilantro, and then the rest of the cheese. Place the second tortilla on top and push it down carefully.
- Flip the quesadilla using a spatula once the bottom tortilla begins to brown (about 2-3 minutes). Cook the other side for another 2-3 minutes or until cooked to your liking. Both sides should be browned and the cheese should be melted.
- Place quesadilla on a plate and cut into quarters. Serve immediately with sour cream and guacamole.
Notes
- If you're not using leftover/rotisserie chicken, see the tips in the blog post on how to make this recipe with chicken breasts.
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