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Chicken fajita quesadilla with melted cheese and salsa

Chicken Fajita Quesadilla

The Prestons
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes

Ingredients
  

For the Fajita Chicken:

  • 1 lb 450 g chicken breast, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lime juiced

For the Fajita Vegetables:

  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium red onion thinly sliced

For the Quesadilla:

  • 4 large flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 tablespoon olive oil for cooking

Instructions
 

Preparation:

  • Marinate the Chicken: In a bowl, combine chicken slices with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Mix well and set aside for 15-20 minutes.
  • Sauté the Vegetables: Heat a large skillet over medium heat and add a bit of olive oil. Add the sliced bell peppers and red onion. Cook for 5-7 minutes until the vegetables are tender. Remove and set aside.
  • Cook the Chicken: In the same skillet, add the marinated chicken and cook for 6-8 minutes or until the chicken is fully cooked and slightly charred. Add the sautéed vegetables back into the skillet and mix everything together. Remove from heat.
  • Assemble the Quesadilla: Wipe the skillet clean and add a bit of olive oil. Place a tortilla in the skillet, sprinkle a layer of shredded cheese, add a generous amount of the chicken and vegetable mixture, and top with another layer of cheese. Place another tortilla on top.
  • Cook the Quesadilla: Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Carefully flip using a large spatula.
  • Serve: Once cooked, transfer to a cutting board and cut into wedges. Serve hot with sour cream, guacamole, and salsa.

Notes

  • You can add jalapeños or other vegetables to the filling as desired.
  • For a healthier option, use whole wheat tortillas and reduce the amount of cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven for best results.
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