Chicken Fajita Quesadilla

Name: Chicken Fajita Quesadilla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 1/2 pound (8-ounces) skinless and boneless chicken breasts, thinly sliced; 1/2 teaspoon baking soda; 2 Tablespoons water; 1 Tablespoon plus 1 teaspoon vegetable oil, divided; 2 1/2 teaspoons Taco seasoning (See Tip 1); 1/2 cup thinly sliced onions; 1/2 cup assorted bell peppers, julienned (See Tip 2); 1 clove garlic, minced; 1 Tablespoon freshly squeezed lime juice; 2 extra large (10-inch) flour tortillas (See Tip 3); 1 cup (4 ounces) shredded Cheddar cheese, divided (See Tip 4); 1 cup (4 ounces) shredded Monterey Jack cheese, divided (See Tip 4); Salsa, sour cream and/or guacamole to serve on the side (optional)

7 steps

Prep:15minCook:25min

Chicken Fajita Quesadilla is the perfect marriage of two amazing Mexican inspired dishes. The chicken fajita mixture is incredible all by itself. However, when paired with a flour tortilla and gooey melted cheese, the chicken fajita quesadilla is out of this world. Leftovers, if any can be reheated without losing any flavor or texture.

Updated at: Thu, 17 Aug 2023 10:36:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories470.2 kcal (24%)

Total Fat29 g (41%)

Carbs23.3 g (9%)

Sugars3 g (3%)

Protein29.6 g (59%)

Sodium886.2 mg (44%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 poundskinless and boneless chicken breasts

thinly sliced

½ teaspoonbaking soda

2 tablespoonswater

1 Tablespoonvegetable oil

divided

2 ½ teaspoonsTaco seasoning

½ cuponions

thinly sliced

½ cupassorted bell peppers

julienned

1clove garlic

minced

1 tablespoonfreshly squeezed lime juice

2flour tortillas

extra large, 10-inch

1 cupshredded Cheddar cheese

divided

1 cupMonterey Jack cheese

to serve on the side, optional

Instructions

Step 1

Combine ½ teaspoon of baking soda with 2 tablespoons of water. Add to chicken; stir to combine. Let chicken sit for 15 minutes. Rinse well in cold water and drain well. Pat dry with paper towels.

skinless and boneless chicken breasts0.5 pound

baking soda½ teaspoon

water2 tablespoons

Step 2

Heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium heat. Add chicken and taco seasoning. Stir to combine. Cook, stirring occasionally for 6 to 7 minutes, or until chicken is done. Push cooked chicken to one side of the pan.

skinless and boneless chicken breasts0.5 pound

vegetable oil1 Tablespoon

Taco seasoning2 ½ teaspoons

Step 3

Add onions and bell peppers to skillet with chicken. Cook, stirring occasionally until vegetables are crisp tender, about 6 or 7 minutes. Add garlic to vegetables; cook for 30 seconds or until fragrant.

onions½ cup

assorted bell peppers½ cup

clove garlic1

Step 4

Stir chicken and vegetables together. Add lime juice; stir to combine. Transfer chicken fajita mixture to a bowl.

freshly squeezed lime juice1 tablespoon

Step 5

Rinse and dry skillet used to make chicken fajita mixture. Place over medium heat.

Step 6

Brush one side of flour tortilla with ½ teaspoon vegetable oil and place in skillet, oiled side down. Add ¼ cup of Cheddar cheese and ¼ cup of Monterey Jack cheese. Top cheeses with half of chicken fajita mixture. Finish with ¼ cup of Cheddar cheese and ¼ cup of Monterey Jack cheese. Fold other side of flour tortilla over quesadilla mixture. Cook for 3 minutes or until golden brown on bottom. Flip quesadilla and cook other side for 3 minutes or until golden brown. Transfer to cutting board to cool. Repeat process with other flour tortilla.

flour tortillas2

shredded Cheddar cheese1 cup

Monterey Jack cheese1 cup

Step 7

Allow quesadillas to cool for 10 minutes. Cut each quesadilla into four pieces. If desired, serve with salsa, sour cream and/or guacamole on the side.