Chicken Fajita Quesadillas
Crispy, cheesy, and packed with bold fajita flavors, these Chicken Fajita Quesadillas are an easy crowd-pleaser! Perfect for a quick dinner or game-day snack!
Servings 4
Ingredients
- 1 lb boneless skinless chicken breast cut into 1/2 inch strips
- 2 tbsp olive oil
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1 yellow onion thinly sliced
- 4 large 10 inch tortillas, or 8 smaller (8-inch) ones
- 2 cups Monterey Jack cheese grated
Marinade
- 1/4 cup chicken broth
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp corn starch
- 2 tbsp fresh lime juice
- 2 tbsp olive oil divided
Instructions
- In a large resealable plastic bag, mix the marinade ingredients—spices, salt, lime juice, 2 tablespoons of olive oil, and chicken broth. Add the sliced chicken and vegetables, seal the bag, and gently massage to evenly coat everything. Let it marinate in the refrigerator for about 20 minutes.
- Warm 1 tablespoon of olive oil in a non-stick or cast-iron pan over medium-high heat. Add the chicken and vegetables from the bag, leaving the marinade behind, and cook while stirring frequently. Continue until the chicken is fully cooked and the vegetables are tender, about 5 minutes.
- If you have large tortillas, place one on a plate and evenly scatter 1/4 cup of shredded cheese over one half. Layer some chicken and vegetables on top, then add another 1/4 cup of cheese. Fold the empty half over the filling.
- For medium or small tortillas, you can spread the filling evenly over one tortilla and then place another tortilla on top to cover it.
- In a clean skillet, heat 1 tablespoon of olive oil over medium heat. Place the quesadilla in the skillet and cook for 3 minutes, or until the bottom is golden and crispy. Flip it using a spatula and cook for another 3 minutes until the other side is golden and the cheese has melted. Repeat with the rest of the tortillas and filling.
- Serve with a side of sour cream or salsa, and slices of avocado.
Notes
- Important marinating tip: If you plan to marinate for more than 20 minutes, marinate the chicken and vegetables separately to reduce the risk of food-borne illness.