Chicken Fajita Quesadillas Recipe

Name: Chicken Fajita Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 2 cloves Garlic, Diced; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 1 Lime, Juiced; 1/2 teaspoons Onion Powder; 2 teaspoons Chipotle Chili Powder; 2 teaspoons Worcestershire Sauce; 1 Tablespoon Sugar; 1/2 Red Bell Pepper, Seeded And Cut In Strips; 1/2 Yellow Bell Pepper, Seeded And Cut In Strips; 1 Green Bell Pepper (Seeded And Cut In Strips); 1 Jalapeno, Seeded And Cut In Strips; 1/2 Red Onion, Sliced; 2 cloves Garlic, Sliced; 1 Skinless Boneless Chicken Breast (Cut In Strips); 6 Medium Size Flour Tortillas; 1 cup Shredded Cheddar Cheese; 3/4 cups Shredded Monterey Jack Cheese

Servings: persons

3 Tablespoons Olive Oil
2 cloves Garlic, Diced
1/4 teaspoons Ground Cumin
1/4 teaspoons Salt
1/4 teaspoons Ground Black Pepper
1 Lime, Juiced
1/2 teaspoons Onion Powder
2 teaspoons Chipotle Chili Powder
2 teaspoons Worcestershire Sauce
1 Tablespoon Sugar
1/2 Red Bell Pepper, Seeded And Cut In Strips
1/2 Yellow Bell Pepper, Seeded And Cut In Strips
1 Green Bell Pepper (Seeded And Cut In Strips)
1 Jalapeno, Seeded And Cut In Strips
1/2 Red Onion, Sliced
2 cloves Garlic, Sliced
1 Skinless Boneless Chicken Breast (Cut In Strips)
6 Medium Size Flour Tortillas
1 cup Shredded Cheddar Cheese
3/4 cups Shredded Monterey Jack Cheese

1
For the fajita sauce: In a medium size bowl, add all the ingredients and whisk together.
2
Set aside.
3
Add peppers, onion and garlic into the bowl with the fajita sauce.
4
Mix the veggies in with the sauce and let it marinate for about an hour.
5
For the chicken fajita quesadillas: Heat a large skillet on medium heat.
6
Once the skillet is hot, add the veggies from the marinade reserving the liquid.
7
Stir as the veggies cook for about 2 minutes.
8
Next spoon the veggies toward the sides of the pan leaving the middle of the pan empty.
9
Add the chicken to the middle of the pan and stir as it cooks.
10
Once the chicken starts to brown, add about 1/4 cup of the fajita sauce from the veggie bowl.
11
Stir all ingredients until the chicken is thoroughly cooked (about 8 minutes).
12
Remove the fajitas from the skillet and rinse it clean for use again warming the quesadillas.
13
Heat the skillet on low to medium heat and add a tortilla in the bottom of the pan.
14
Spread some of the fajita mixture on top of the tortilla.
15
Top with 1/3 of the cheese.
16
Top with another tortilla and let it warm in the pan until the cheese starts to melt.
17
Carefully turn over the tortilla and let the other side warm until the cheese melts.
18
Remove the quesadilla to a plate.
19
Repeat the process with the remaining tortillas and filling ingredients.
20
Cut the quesadillas in quarters and serve while hot.

827

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 2 cloves Garlic, Diced, 1/4 teaspoons Ground Cumin, 1/4 teaspoons Salt, and more.

Yes, Chicken Fajita Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fajita Quesadillas

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