Crispy Baked Chicken Fajita Quesadillas
User Reviews
5
Crispy Baked Chicken Fajita Quesadillas
Description
The Crispy Baked Chicken Fajita Quesadillas bring together chicken breast coated in a homemade fajita spice mix and cooked to tender juiciness, paired with quickly charred onions and bell peppers. These fillings are placed inside flour tortillas with a preferred blend of shredded cheese, folded, and then sprayed with olive oil before baking to achieve a crisp, golden exterior. Baked at 400°F and flipped midway, this method ensures even crisping and melty interiors.
The texture offers a contrast between the crunchy outer shell and the soft, flavorful filling. The combination of spices in the chicken provides warmth and depth, complemented by the sweet and slightly smoky sautéed vegetables and creamy, melted cheese.
These quesadillas are best served immediately while hot, making for a convenient and hands-on dish that appeals to different preferences by adjusting cheese or seasoning blends. Typical accompaniments such as salsa, sour cream, and guacamole contribute cooling elements and brightness to balance the richness.
The included note suggests preparing the fajita seasoning by mixing spices like chili powder, cumin, and garlic powder to tailor the flavor. Using spray oil for baking helps obtain crispiness without excessive greasiness, and resting the cooked chicken before chopping allows easier handling.
Ingredients
- 3 small or 2 medium chicken breasts, pounded evenly
- 2 tablespoons fajita seasoning or see note below for fajita spice recipe
- 1 tbsp olive oil
- 1/2 onion sliced
- 1 bell pepper sliced (any color, large
- 4 (8 inch) flour tortillas
- olive oil spray form
- 1 cup cheese Mozzarella, Cheddar, Monterey jacket, Pepper jack, Mexican or taco blend, shredded
- cooking spray
Instructions
- Pre-heat oven to 400F. Grease a large baking sheet with cooking spray or olive oil and set aside.
- Place chicken and fajita spices in ziplock bag or large bowl and combine until chicken is fully coated.
- Heat 1 tablespoon oil in a large heavy-duty pan for at least 2 minutes. Add the chicken and cook on medium-high heat for 5-6 minutes on each side or until cooked through. Cool for 4-5 minutes then chop into small pieces.
- Remove chicken from the pan and add the sliced onion and bell peppers to the same pan. Cook on high heat for 2-3 minutes or until lightly charred.
- Place the tortillas on the sheet pan and fill each half with 1/4th of the chicken mixture, 1/4th of the bell pepper mixture and 1/4 cup of cheese. Fold and spray with cooking spray.
- Bake for 10 minutes, flip and bake for 10 more minutes. Remove from oven and serve immediately while hot. We like to dip them in salsa, sour-cream or guacamole. Enjoy!
Notes
- Make your own fajita seasoning by mixing cornstarch, chili powder, salt, paprika, cumin, sugar, onion and garlic powders, and cayenne pepper for balanced flavor.
- Rest cooked chicken for several minutes before chopping to retain juices and simplify cutting.
- Use cooking spray or olive oil spray on quesadillas before baking to enhance crispness without excess oil.
- Serve immediately after baking to enjoy crispy edges and melted cheese at their best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 135kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 285mg | 12% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1238IU | 25% |
| Vitamin C | 40mg | 44% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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