Description
This Chicken Fajitas Quesadillas recipe features tender, marinated chicken breasts cooked with sautéed bell peppers and onions, layered with melted cheddar and Monterey Jack cheeses in warm flour tortillas. Ready in just 30 minutes, these cheesy, flavorful quesadillas make a perfect, satisfying meal served with your favorite dips like salsa, guacamole, and sour cream.
Ingredients
Scale
For the Chicken and Marinade
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 tablespoon olive oil (for cooking and marinade)
- 1 lime (juiced)
- Pinch of salt
For the Vegetables
- 1 red bell pepper (sliced into thin strips)
- 1 yellow bell pepper (sliced into thin strips)
- 1 small onion (sliced into thin strips)
For the Quesadillas
- 4 flour tortillas (8-10 inch)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Serving
- Sour cream
- Salsa
- Guacamole (optional)
Instructions
- Marinate the Chicken and Prepare Fajita Veggies: In a bowl, combine the chicken breasts with fajita seasoning, olive oil, lime juice, and a pinch of salt. Let the chicken marinate for 15-20 minutes to absorb the flavors. Meanwhile, slice the red and yellow bell peppers and onion into thin strips, preparing them for sautéing.
- Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Place the marinated chicken breasts in the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest briefly before slicing into thin strips.
- Sauté the Vegetables: Using the same skillet, add the sliced bell peppers and onions. Cook for 3-4 minutes until the vegetables are tender and slightly charred. Remove from heat and set aside.
- Assemble the Quesadillas: Lay a flour tortilla flat and sprinkle a portion of shredded cheese on half of the tortilla. Layer on the sautéed vegetables followed by the sliced chicken. Top with more shredded cheese, then fold the tortilla in half, pressing gently to seal the filling inside.
- Cook the Quesadillas: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes per side until the tortilla is golden brown and crispy, and the cheese inside has melted. Press lightly with a spatula while cooking to ensure even crispiness.
- Serve and Enjoy: Remove the cooked quesadilla from the skillet and cut it into wedges. Serve warm with sides of salsa, sour cream, and guacamole for dipping if desired. Enjoy a delicious and comforting meal!
Notes
- For extra flavor, consider marinating the chicken for up to 1 hour.
- If you prefer a spicier dish, add some sliced jalapeños to the vegetables.
- Use whole wheat tortillas for a healthier alternative.
- Cheese blends such as Mexican blend can be used instead of cheddar and Monterey Jack.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
