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- 2 boneless, skinless chicken breasts - 1 red bell pepper - 1 green bell pepper - 1 medium onion - 2 tablespoons olive oil - 1 tablespoon fajita seasoning (or 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder) - Salt and pepper to taste - 4 large flour tortillas - 1 ½ cups shredded cheese (cheddar or Mexican blend) - Fresh cilantro leaves for garnish - Sour cream and salsa for serving When I make chicken fajita quesadillas, I start with fresh ingredients. The chicken breasts should be boneless and skinless. I slice them into thin strips for even cooking. Next, I add colorful bell peppers. One red and one green bell pepper bring great taste and color. I also slice a medium onion for some sweetness. For seasoning, I use olive oil and a good fajita mix. You can also make your own with spices like cumin, chili powder, and garlic powder. Salt and pepper are key too, enhancing all the flavors. For the quesadillas, I choose large flour tortillas. They hold the filling well and make for a nice bite. I like to use a blend of shredded cheese, usually cheddar or a Mexican mix. This cheese melts beautifully and ties all the flavors together. Don’t forget the garnishes! Fresh cilantro adds a nice touch, and sour cream and salsa are perfect for dipping. This mix of ingredients makes for a tasty and quick meal idea that everyone will love. {{ingredient_image_1}} - Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. - Once hot, add the sliced chicken. Season with salt, pepper, and fajita seasoning. - Cook the chicken for about 5 to 7 minutes. Look for a golden brown color. - When done, remove the chicken from the skillet and set it aside. - In the same skillet, add another tablespoon of olive oil. - Next, toss in the sliced red and green bell peppers and onion. - Sauté the veggies for about 5 to 6 minutes. They should be tender and slightly charred. - Take one tortilla and lay it flat on a clean surface. - Sprinkle half of the tortilla with shredded cheese. - Then, add a good amount of the chicken and veggie mixture on top of the cheese. - Top with a bit more cheese and fold the tortilla in half. Repeat this for all tortillas. - Wipe out the skillet and return it to medium heat. - Place one folded quesadilla into the skillet. Cook for about 3 to 4 minutes per side. - Look for a golden brown and crispy texture to know it’s ready. - Remove the quesadilla from the skillet and let it cool for a moment. - Slice into wedges for easy serving. - Serve warm, garnished with fresh cilantro, sour cream, and salsa. To get juicy chicken, cook it at medium-high heat. This keeps it tender. Aim for about 5-7 minutes. You want the chicken golden brown and cooked through. Season with salt, pepper, and fajita spice. This adds great flavor. Want more flavor? Try adding a splash of lime juice or a dash of smoked paprika. You can also marinate the chicken for a few hours. This adds depth. For cooking, I love sautéing. It gives you that nice, charred taste. Grilling is another great option. Both methods work well! For the best melt, use a mix of cheeses. Cheddar and a Mexican blend work great. Layer the cheese inside the quesadilla. This helps it melt evenly. Cook over medium heat. This prevents burning while allowing the cheese to get gooey. Pro Tips Choose the Right Tortillas: For the best texture, opt for large flour tortillas. They provide a soft yet sturdy base that holds the filling well and crisps up nicely. Don’t Overcrowd the Skillet: When cooking the chicken and veggies, make sure not to overcrowd the skillet. This ensures even cooking and allows the ingredients to get a nice char. Experiment with Cheese: Try using different types of cheese or a blend for added flavor. Options like pepper jack or mozzarella can give your quesadillas a unique twist. Let Them Rest: After cooking, let the quesadillas rest for a minute before slicing. This helps the cheese set slightly, making it easier to cut and preventing the filling from spilling out. {{image_2}} You can make a great vegetarian version of chicken fajita quesadillas. Try using plant-based protein instead of chicken. Options like tofu, tempeh, or even beans work well. You can also add more veggies. Try mushrooms, zucchini, or corn for extra flavor and texture. These choices keep the dish tasty and filling while being meat-free. Cheese adds a lot to your quesadillas. While cheddar or a Mexican blend is common, you can try other types. Monterey Jack melts well and has a mild taste. Pepper Jack adds a spicy kick. You can even use mozzarella for a stretchy, gooey texture. Mixing cheeses can create a unique flavor that suits your taste. Sauces can elevate your chicken fajita quesadillas. Try adding chipotle mayo for a smoky flavor. Avocado dressing adds creaminess and freshness. You can also use salsa or sour cream as dips on the side. Experimenting with sauces lets you find the perfect balance for your meal. To store leftovers, let the quesadillas cool first. Wrap each one in plastic wrap or foil. You can also place them in an airtight container. This keeps them fresh and tasty. Store them in the fridge for up to three days. If you want to enjoy them later, make sure to label the container with the date. To freeze quesadillas, follow the same steps as refrigeration. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. To reheat, take a quesadilla from the freezer and let it thaw in the fridge overnight. You can then warm it in a skillet over medium heat for about five minutes per side. This keeps them crispy and delicious. Enjoy your meal again in no time! You can serve many tasty sides with Chicken Fajita Quesadillas. Some great options are: - Mexican rice: Fluffy rice adds a nice touch. - Refried beans: Creamy beans offer a hearty side. - Guacamole: This fresh dip pairs well with the quesadillas. - Pico de gallo: Fresh salsa adds crunch and flavor. - Corn salad: Sweet corn salad gives a refreshing bite. - Chips and salsa: Crispy chips with salsa are always a hit. Yes, you can make Chicken Fajita Quesadillas ahead of time. Here’s how: - Prep the filling: Cook the chicken and veggies in advance. - Cool completely: Let the filling cool before storing. - Store in the fridge: Keep the filling in an airtight container. It lasts 2-3 days. - Assemble later: When ready to eat, assemble the quesadillas and cook. You can easily adjust the spice level in your Chicken Fajita Quesadillas. Here’s how: - Mild: Use less fajita seasoning or no spice. - Medium: Stick to the recipe but add a pinch of cayenne. - Hot: Add diced jalapeños or a splash of hot sauce. - Taste as you go: Always taste your filling before cooking the quesadillas. To wrap up, we covered how to make Chicken Fajita Quesadillas. You learned about the key ingredients, like chicken, peppers, and cheese. The step-by-step guide made cooking easy and fun. I shared useful tips to ensure your chicken stays tender and the cheese melts perfectly. You can even try veggie options or different cheeses for a twist. Remember, leftovers can be stored and enjoyed later. Cooking at home can be satisfying and delicious. Enjoy your culinary journey and happy cooking!

Sizzling Chicken Fajita Quesadillas

Delicious quesadillas filled with seasoned chicken, bell peppers, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, sliced into thin strips
  • 1 piece red bell pepper, sliced
  • 1 piece green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fajita seasoning
  • to taste salt and pepper
  • 4 large flour tortillas
  • 1.5 cups shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro leaves
  • for serving sour cream and salsa

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken, season with salt, pepper, and fajita seasoning. Cook for about 5-7 minutes or until the chicken is cooked through and golden brown. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onion. Sauté for about 5-6 minutes until the veggies are tender and slightly charred.
  • Return the cooked chicken to the skillet with the veggies. Toss everything together and cook for an additional minute to combine the flavors.
  • Lay one tortilla flat and sprinkle half of it with shredded cheese. Next, add a generous amount of the chicken and veggie mixture on top of the cheese. Top with a little more cheese and fold the tortilla in half. Repeat with remaining tortillas.
  • Wipe out the skillet and return to medium heat. Place the folded quesadilla into the skillet. Cook for about 3-4 minutes per side or until golden brown and crispy, and the cheese is melted. Repeat for all quesadillas.
  • Remove from the skillet, let cool slightly, then slice into wedges. Serve warm, garnished with fresh cilantro, alongside sour cream and salsa.

Notes

Serve with sour cream and salsa for a complete meal.
Keyword chicken, dinner, easy, fajitas, quesadillas