Here’s a recipe you are going to LOVE… savory Chicken Fajita Quesadillas! No need to go to a pricey Mexican restaurant for this tasty dinner. Pair this with our White Queso recipe for your Mexican foodie nights!
There are multiple steps to this recipe but it truly is easy once you make it. To start, slice 1 pound of chicken breasts into thin strips. In a medium bowl, marinate the chicken with 1/2 tablespoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of cumin, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of garlic powder. Let this marinade for 15 minutes.
Slice 1/2 of a white onion and 1 green bell pepper into thin strips.
In a large nonstick skillet, heat 1 tablespoon of vegetable oil on high heat. Add the sliced peppers and onions and cook for 5-7 minutes until slightly charred, stirring and flipping frequently. Remove the onions and peppers from the pan and set aside on a plate.
In the same pan, heat another 1 tabelspoon of vegetable oil on medium heat. The pan should still be very hot and oil will only take about 30 seconds to heat up. Add the chicken and cook for about 5-6 minutes, stirring to brown evenly. The chicken will cook quick because of how thinly sliced the chicken should be.
Remove the chicken and add to the plate with peppers an onions..at this point you should be getting very excited about your chicken fajita quesadillas!
In the same skillet, turn heat to low. Place one tortilla in the skillet and add a layer of shredded Monterey jack cheese on half of the tortilla. On the same half of the tortilla, add a layer of the cooked chicken, peppers, and onions. Top with another layer of shredded Monterey jack cheese and then fold the tortilla in half. Cook 2-3 minutes on low, flip with a large spatula, and cook for another 2-3 minutes.
Transfer to a cutting board and cut into quarters. Serve and enjoy your Chicken Fajita Quesadillas!
Remember to pair this with our White Queso (Mexican Cheese Dip) recipe!
Chicken Fajita Quesadillas
Ingredients
- 1 lb chicken breast, cut into thin strips
- 1 green bell pepper, sliced
- 1/2 white onion, sliced
- 2 tbsp vegetable oil
- 1/2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 cups Monterey jack cheese, shredded
- 2 large flour tortillas
Instructions
- In a medium bowl, marinate the chicken with salt, pepper, chili powder, cumin, cayenne and garlic powder. Marinate for 15 minutes.
- Heat 1 tablespoon of vegetable oil in large nonstick skillet on high heat.
- Add the peppers and onions, and cook for 5-7 minutes until slightly charred (stir/flip frequently.
- Remove the onions and peppers from the pan and set aside.
- In same pan, heat another 1 tablespoon of vegetable oil on medium heat (pan should still be hot and oil will only take about 30 seconds to heat).
- Add chicken and cook for about 5-6 minutes. This should cook quick because of how thinly sliced the chicken should be (see reference photos in post).
- Remove chicken and put with the peppers and onions.
- In the same skillet, on low heat, place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
- On the same half of the tortilla, add a layer of the cooked chicken, peppers, and onions. Top with more cheese and fold the tortilla in half.
- Cook 2-3 minutes over medium heat, flip with large spatula(s) and cook for another 2-3 minutes.
- Transfer to cutting board and cut into quarters with chefs knife.
- Serve & enjoy!
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