Chicken Fajita Quesadillas
These Chicken Fajita Quesadillas combine the smoky flavor of fajitas with the cheesy goodness of quesadillas. A fun, family-friendly meal that comes together one skillet in about 30 minutes!
Servings: 6
Calories: 450kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into small bite-size (½ to 1-inch) pieces
- 2 tablespoons Homemade Fajita Seasoning or a store-bought blend
- 1 lime halved and divided
- 4 tablespoons vegetable oil divided (or as needed)
- 2 medium bell peppers diced (about 2 cups) assorted colors
- ½ cup diced red onion about ½ a medium onion
- 1 jalapeno seeded and diced, optional
- 8 burrito size flour tortillas 8-inch
- 1 ½ cups freshly shredded pepper Jack cheese
- 1 ½ cups freshly shredded sharp cheddar cheese also good with Colby Jack
Optional For Serving
- Salsa, sour cream, guacamole
Instructions
- Place the bite-size pieces of chicken in a gallon size resealable food storage bag. Set aside
- In a small bowl, combine 1 tablespoon oil, the juice from half of the lime, and the fajita seasoning. Pour the mixture over the chicken in the bag and smoosh it around with your hands until the chicken is well coated. Press out as much air as possible and seal the bag. Refrigerate while you prepare the veggies.
- Dice the veggies as indicated in the ingredient list above.
- In a 12-inch nonstick skillet, heat 2 teaspoons of oil over MEDIUM-HIGH heat. Add the chicken and cook, stirring frequently, until browned, about 3 to 4 minutes. Add the bell peppers, onions, and jalapeno to the skillet and cook, stirring frequently, until the veggies are tender and the chicken is cooked through, about 4 to 5 minutes more. Remove the skillet from the heat, squeeze the juice from the remaining half of the lime over the top of the chicken and veggies, and toss to combine. Transfer the chicken and veggies to a bowl and set aside.
- Wipe the skillet clean with paper towels.
- Place two tortillas on a cutting board or other work surface. On one-half of each tortilla (leave half the tortilla bare so you can fold it over), layer 3 tablespoons of the cheese, top with about ½ cup of the chicken and vegetable mixture, and sprinkle another 3 tablespoons of the cheese over the top. Fold the empty side of the tortilla over the filling so the tortillas are folded in half. Brush the top of each quesadilla with about ½ teaspoon of oil.
- Return the skillet to MEDIUM heat. Place 2 quesadillas in the skillet, oil side down with the rounded side towards the outside edge of the skillet. Brush the top side of each tortilla with about ½ teaspoon of oil. Cook for 1 minute or until golden brown on the bottom.
- Use a spatula to carefully flip the quesadillas and continue to cook 1 to 2 minutes longer or until golden brown on the 2nd side. Transfer to a cutting board and let them rest.
- Repeat with remaining quesadillas.
- Using a pizza cutter, slice each quesadilla into 3 wedges. Serve with salsa, sour cream and guacamole.
Notes
This recipe makes 24 quesadilla wedges and the nutrition information was calculated based on a serving size of 4 wedges per person.
Nutrition
Serving: 4wedges | Calories: 450kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 806mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1874IU | Vitamin C: 59mg | Calcium: 482mg | Iron: 2mg