A Fajita Quesadilla is crispy on the outside and full of a flavorful and juicy chicken-veggie filling on the inside. It is so quick and easy make this simple Tex-Mex meal--the perfect recipe mashup when you want both a fajita and a quesadilla in each bite.
17.5oz10 pack soft taco size flour tortillas(I used Mission brand)
2poundsboneless-skinless chicken breastdiced into small ¼ inch pieces
8ozblock colby jack cheeseshredded
8ozblock mild cheddar cheeseshredded
1½cupsyellow onionsmall diced
1½cupsred bell peppersmall diced
1½cupsgreen bell peppersmall diced
1.12ozpacket Fajita seasoning (I used McCormick brand)
Optional sides - sour cream, guacamole, salsa or cilantro
In a large bowl, add the diced chicken breast, fajita seasoning, salt and black pepper. Toss to coat all the chicken pieces in the seasonings. Set aside.
In a large skillet, on high heat, add the olive oil. Once hot, add the seasoned chicken, in a single layer, and allow it to cook for 6-8 minutes or until all the chicken pieces are browned and cooked through. Remove the cooked chicken, using a large slotted spoon, and place it onto a plate.
Once all the cooked chicken has been removed from the skillet add the chopped onions, red bell pepper and green bell pepper. Cook for 6-8 minutes until all the vegetables are soft and have a light golden color to them.
Add the reserved chicken back to the skillet with the cooked peppers and onions. Stir to evenly combine and turn off the heat. Transfer the mixture of the chicken and vegetables to a large bowl and set aside to allow the mixture to cool slightly.
Butter each of the soft taco size flour tortillas, on one side, with about 1 teaspoon of the butter for each of the tortillas. Place the buttered tortillas onto a plate in a stack. Set aside.
Mix together your shredded colby jack and mild cheddar cheese in a large bowl.
Heat a large, 12 inch, skillet on medium to medium-low heat with the olive oil.**Gather each of your components (the chicken and vegetables, shredded cheeses and buttered tortillas) and set them next to your stovetop. You will assemble each fajita quesadilla in the hot skillet so you will need to have all your ingredients prepped and ready.**
Place 2 buttered flour tortillas in the center of the skillet. You will want to place them so that only half of each tortilla is touching the bottom of the skillet and the other halves are leaning up against each other in the center. Those upright halves will be folded over once the cheese and chicken mixture is placed onto the half that is touching the bottom of the skillet.
Onto the 2 halves of the tortillas, that are on the bottom of the skillet, place ½ cup of the chicken mixture onto each tortilla half and evenly spread it out.
Place ⅓ cup of the shredded cheese mixture onto each of the chicken covered tortillas.
Fold the upright halves of the flour tortillas over onto the chicken and cheese. At this point you should only need to allow your fajita quesadilla to cook for another 30 seconds or so on the first side.
Flip over each quesadilla and continue to cook on the other side for another 1-2 minutes. Each fajita quesadilla takes about 1 ½ - 2 minutes per side. You may need to adjust your heat on your stovetop to prevent over-browning before the cheese gets nice and melty.
Repeat steps 8-12 until all of your fajita quesadillas are cooked.
To Store: Store any leftover fajita quesadillas, uncut and wrapped individually in a piece of aluminum foil, in the refrigerator for up to 2 days.
To Reheat: To reheat your fajita quesadillas, remove from the aluminum foil, and heat in a toaster oven or the microwave until heated through.
You can cut your fajita quesadillas into thirds (a pizza cutter works great) and serve them with any, or all, of the optional sides listed.