Chicken Fajita Quesadillas
These chicken fajita quesadillas, made with tender fajita-marinated chicken, bell peppers, onions, and lots of gooey melted cheese, are a fast and easy way to satisfy your Tex-Mex cravings.
Servings 4 servings
Calories 434kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast cut into 1/2 inch strips
- 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 (or Oaxaca cheese, if you can find it!)
Marinade
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon corn starch
- 2 tablespoons fresh lime juice
- 2 tablepoons olive oil divided
- 1/4 cup chicken broth
For Serving
- sour cream or Mexican crema
- salsa
- avocado slices or guacamole
Instructions
- In a gallon-size plastic baggie, combine the marinade ingredients (spices, salt, lime juice, 2 tablespoons of olive oil, and chicken broth). Add the sliced chicken and veggies to the bag, seal, and massage the bag until everything is coated. Refrigerate for about 20 minutes.*
- Heat 1 tablespoon of olive oil in a non-stick or cast-iron pan over medium-high heat. Add the contents of the bag, leaving the marinade behind, and quickly cook, stirring frequently, until meat is no longer pink, and veggies are tender, about 5-7 minutes.
- If using large tortillas, lay one on a plate and sprinkle about 1/4 cup of grated cheese evenly on half the tortilla. add some chicken and veggies on top of the cheese, and sprinkle with another 1/4 cup cheese. Fold the other half of the tortilla over the filling.If using medium or small tortillas, you can cover one tortilla completely with fillings and top with another tortilla.
- Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Add the quesadilla to the pan and cook for 2-3 minutes until the underside is golden and crispy. Using a spatula, flip the quesadilla over, and cook for another 2-3 minutes until golden and the cheese is melted. Repeat with the remaining tortillas and filling.
- Serve with sour cream or crema, salsa and avocado slices or guacamole.
Video
Notes
*Important note on marinating time: If you intend to marinate for longer than 20 minutes, marinate the chicken and vegetables separately to decrease any risk of food-borne illness.
Nutrition information is a rough estimate only and does not include toppings of sour cream, guacamole, and salsa.
Nutrition
Calories: 434kcal | Carbohydrates: 23g | Protein: 23g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 1240mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1120IU | Vitamin C: 36mg | Calcium: 483mg | Iron: 2mg