Serves 2
60 min
Chicken Fajita Quesadillas
Recipe GLPR839b6dc6b1befe
Tender strips of seasoned chicken combined with sautéed bell peppers, onions, and jalapeños, nestled between crispy flour tortillas and melted cheese. This handheld favorite features a zesty chipotle-lime sauce that brings all the flavors of classic fajitas into a warm, cheesy package.
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Ingredients
2 teaspoons chipotle chili powder
1 tablespoon sugar
2 teaspoons Worcestershire sauce
¼ teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 lime, juiced
2 cloves garlic, sliced
1 green bell pepper, seeded and cut in strips
½ red bell pepper, seeded and cut in strips
½ yellow bell pepper, seeded and cut in strips
1 jalapeno, seeded and cut in strips
½ red onion, sliced
3 tablespoons olive oil
1 skinless boneless chicken breast, cut in strips
6 medium flour tortillas
¾ cup shredded jack cheese
1 cup shredded cheddar cheese
Directions
In a medium bowl, whisk together the chipotle chili powder, sugar, Worcestershire sauce, ground cumin, onion powder, ground black pepper, salt, and lime juice. Set the fajita sauce aside.
Prepare all vegetables: slice the garlic, cut the green, red, and yellow bell peppers into strips, cut the jalapeño into strips, and slice the red onion. Add the sliced garlic, bell peppers, jalapeño, and red onion to the bowl with the fajita sauce and toss to combine.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the vegetables from the marinade, reserving the sauce separately. Cook the vegetables for about 2 minutes, stirring occasionally, then push them to the sides of the skillet to make room in the center.
Add the chicken breast strips to the center of the skillet and cook, stirring frequently, until they begin to brown, about 3 minutes.
Pour the reserved fajita sauce over the chicken and vegetables. Continue to cook and stir until the chicken is cooked through to an internal temperature of 165°F, about 8 minutes total. Remove the fajita mixture from the skillet and set aside.
Wipe out the skillet and heat it again over low to medium heat. Place one tortilla in the skillet.
Spread a portion of the fajita mixture on the tortilla, then sprinkle with a combination of jack and cheddar cheese. Top with a second tortilla and heat in the pan until the cheese begins to melt, about 2 minutes.
Carefully flip the quesadilla and continue heating the other side until the cheese is fully melted, about 2 minutes more. Transfer to a cutting board.
Repeat steps 6-8 with the remaining tortillas and filling to make three quesadillas total.
Cut each quesadilla into quarters and serve immediately while hot.
