Chicken Fajita Quesadillas
User Reviews
4.6
297 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
554 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Chicken Fajita Quesadillas
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Get ready to experience the ultimate flavor fiesta with these Chicken Fajita Quesadillas! Imagine succulent chicken strips seasoned with vibrant fajita spices, sautéed with colorful bell peppers and onions, all encased in a golden, crispy tortilla oozing with melted cheese. Each bite is a whirlwind of flavors and textures, making these quesadillas an undeniable crowd-pleaser.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 3 chicken breasts boneless and skinless, cut into long strips
- 1 medium red bell pepper cut into long strips
- 1 medium green bell pepper cut into long strips
- 2 large onions sliced
- 2 tablespoons butter
- 1 cup Tex Mex cheese or cheddar cheese
- 8 tortillas
- salsa
- sour cream
Instructions
- Season the chicken breasts strips with 1 tablespoon of the fajita mix.
- In a large skillet, heat 1 tablespoon of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
- Remove chicken from skillet, and wipe the skillet clean.
- Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
- In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
- Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
Equipments used:
Notes
- Fajita Seasoning: You can use a store-bought mix or make your own at home using my recipe.
- Cheese Choices: While this recipe uses Tex Mex or cheddar cheese, feel free to experiment with Monterey Jack, Colby, or even a spicy Pepper Jack for an extra kick.
- Tortillas: Both flour and corn tortillas work well in this recipe. Flour tortillas tend to be softer and easier to fold, while corn tortillas can provide a more robust flavor.
- Add-Ins: Feel free to add more fillings to your quesadillas like black beans, corn, or even some cooked rice. It's a great way to use up leftovers.
- Serving Suggestion: These quesadillas taste great with a side of salsa, guacamole, or sour cream. Don't forget to serve them while they're still hot and the cheese is all melty.
Nutrition Information
Show Details
Serving
1quesadilla
Calories
554kcal
(28%)
Carbohydrates
41g
(14%)
Protein
31g
(62%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
832mg
(35%)
Potassium
636mg
(18%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1644IU
(33%)
Vitamin C
69mg
(77%)
Calcium
316mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 554kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 832mg | 35% |
| Potassium | 636mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 69mg | 77% |
| Calcium | 316mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
297 reviews
Excellent
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