Chicken Fajitas Quesadillas

The recipe Sunday was chicken fajita quesadillas — fajita filling (chicken, peppers, onions, fajita seasoning) tucked into flour tortillas with cheese, dry-skillet-toasted into crisp folded quesadillas.

The recipe is below.

Chicken Fajitas Quesadillas

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas (10-inch)
• 2 cups shredded Mexican blend cheese
• Sour cream, salsa, and guacamole for serving

Instructions

1. Season the chicken. In a medium bowl, toss the sliced chicken with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate.
3. Saute the vegetables. In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced peppers and onion and cook over medium-high heat for 6–7 minutes, stirring often, until softened and beginning to char at the edges.
4. Combine the filling. Return the chicken to the skillet with the vegetables. Stir everything together and cook for 1–2 minutes to meld the flavors. Remove from heat.
5. Assemble the quesadillas. Lay a flour tortilla flat in a clean skillet over medium heat. Sprinkle 1/4 cup cheese over one half of the tortilla, add a generous scoop of the chicken and veggie filling, then top with another 1/4 cup cheese. Fold the tortilla over to close.
6. Cook until golden. Cook the quesadilla for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crisp and the cheese is fully melted. Repeat with remaining tortillas and filling.
7. Slice and serve. Cut each quesadilla into wedges and serve immediately with sour cream, salsa, and guacamole on the side.

Nutrition (per serving)

Calories: 520 | Protein: 38g | Fat: 22g | Carbs: 42g | Fiber: 3g | Sodium: 780mg