Chicken Fajita Quesadilla

5 from 2 votes

Chicken fajita quesadillas pack seasoned chicken, peppers, onions, and fiesta blend cheese into crisp tortillas. I cut everything bite-size so every piece has a little of everything.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 842kcal

Author: Jennifer Fishkind

Ingredients

1½ pounds boneless, skinless chicken breast cut into small bite size pieces
1.4 ounce packet fajita seasoning
5 tablespoons extra virgin olive oil (Divide 2 tablespoons for seasoning, 2 tablespoons cooking chicken breast and veggies, 1 tablespoon for tortilla shells)
1 red bell pepper washed, dried, deseeded and diced
1 green bell pepper washed, dried and deseeded and diced
1 cup finely chopped yellow onion
4 large burrito size flour tortillas
3 cups shredded fiesta blend cheese

Instructions

Add the chicken to a medium size bowl.
1½ pounds boneless, skinless chicken breast
Use tongs to toss the chicken breast, fajita seasoning and 2 tablespoons extra virgin olive oil. Set it aside.
1.4 ounce packet fajita seasoning, 2 tablespoons extra virgin olive oil
Add 2 tablespoons of olive oil to a 10 to 12 inch nonstick skillet over medium high heat.
2 tablespoons extra virgin olive oil
Saute the seasoned chicken breast until cooked through and no longer pink, about 6 to 8 minutes. Transfer to a heat proof bowl.
Add the diced bell peppers and onion to the skillet and cook until the onion is opaque and the bell peppers are softened.
1 red bell pepper, 1 green bell pepper, 1 cup finely chopped yellow onion
Re-add the cooked chicken and stir to combine. Once warmed, transfer back to the heat proof bowl.
Lower the temperature to medium, and add the remaining 1 tablespoon of olive oil to the skillet.
1 tablespoons extra virgin olive oil
Next place 1 tortilla to the skillet.
4 large burrito size flour tortillas
Sprinkle ¾ cup shredded fiesta blend cheese to half of the tortilla.
2.25 cups shredded fiesta blend cheese
Top the cheese with ¼ of the chicken and vegetable mixture.
0.75 cups shredded fiesta blend cheese
Fold the other half of the tortilla over the chicken and vegetables.
Cook the tortilla until the bottom of the tortilla is golden brown, then flip over to brown the other side of the tortilla, about 1 to 3 minutes per side. Repeat the process for the remaining 3 tortillas.
Transfer to a cutting board, and using a large kitchen knife, or pizza cutter to slice the quesadillas into 3 triangles. (You can also slice into 4 pieces) Serve while hot.

Notes

Storage:

Leftovers keep in an airtight container in the fridge for up to 3 days. If you want to get ahead, the chicken and veggie filling can be made in advance and stored in the fridge until you're ready, then just cook the quesadillas fresh when it's time to eat. To reheat a cooked quesadilla, warm it in a dry skillet over medium heat until the cheese melts back through and the outside crisps up again.

Tips:

Cook the moisture out of the vegetables before you build anything. Peppers and onions release a lot of water as they cook, and a wet filling means a soggy tortilla. Keep cooking until the pan looks dry, not watery, before you even think about assembling.
Less filling than you think. A quarter of the filling per tortilla is all you need. Overstuffing prevents the cheese from sealing the edges properly, and the whole thing splits open and leaks the moment you try to flip it.
Keep the heat at medium and leave it there. High heat browns the tortilla before the cheese has a chance to melt all the way through. Medium gives everything time to come together, a crispy outside and fully melted cheese all the way to the edges.

Nutrition