Crisp warm tortillas filled with chicken, bell peppers, and plenty of melting cheese are a terrific dinner or an excellent way to use up just a bit of leftovers. Who would turn down a piping hot chicken fajita quesadilla for lunch? (Not me!)
Fajita Quesadilla
My sister taught me how to make absolutely irresistible quesadillas many years ago and ever since then, they’ve been a regular breakfast, lunch, and dinner option in our home.
Quesadilla fillings are endlessly fun to play with and we’re really loving these fajita quesadillas lately. Grilled bell peppers or roasted peppers and onions are excellent in quesadillas.
But, if you don’t happen to have these on hand already, it will only take a few minutes to toss the peppers and onions in a hot skillet and saute them.
Add some beef, chicken, pork, or shrimp and you’ll quickly be holding a fajita quesadilla that will put anything you can order in a restaurant to shame.
What are fajitas?
Fajitas are a Tex-Mex dish, typically centered around thinly sliced grilled meats served with bell peppers and onions on a tortilla. While traditionally, everything is grilled, there are endless ways to combine meats and vegetables for quick and easy fajita dinners at home.
We are long-time fans of fajitas and we’ve been making these chicken fajitas for over 12 years now. (And yes, it’s desperately in need of new photos.)
Beef strips, peppers, and onions are slowly cooked with Mexican seasonings and a generous squeeze of lime to make these slow cooker steak fajitas. This is one of the easiest crock-pot meals we make.
I call these slow cooker chicken fajitas a “fast crockpot meal,” meaning you can start them when you have a spare moment in the afternoon and they’ll be ready by the time everyone is hungry in the evening.
Chicken Fajita Quesadilla
You’ll need the following ingredients to make your own fajita quesadillas:
- flour tortillas
- butter
- shredded cheese: cheddar, monterey jack, or pepper jack
- thinly sliced cooked chicken
- thinly sliced sauteed bell peppers
- thinly sliced sauteed yellow onion
Fajita Quesadilla Recipe
Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place one tortilla butter side down in the hot pan.
Sprinkle about ⅓ cup of cheese over the tortilla and top with the cooked chicken, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Serve the quesadillas with chipotle lime rice, hot Mexican corn dip, or street corn coleslaw for a dinner everyone will enjoy.
Chicken Quesadilla Recipe
Quesadillas are a terrific way to use up leftover ingredients that might be in the fridge. Roasted, grilled, sauteed, or rotisserie chicken will work well in any of these recipes.
Crisp, buttery tortillas filled with spicy chicken and melting cheese add up to a buffalo chicken quesadilla that any fan of buffalo chicken is certain to love.
Sweet onions, fresh zucchini, and grilled corn along with roasted chicken and plenty of melting cheese made these some of the best quesadillas you can make in the summertime.
If you’re lucky enough to have caramelized onions stashed in the freezer, you’ll want to make these caramelized onion and chicken quesadillas asap.
Crisp tortillas filled with saucy bbq chicken and melting cheese add up to these bbq chicken quesadillas. They are a little bit spicy, awesomely cheesy, and they are a very popular lunch in our house.
Chicken Fajita Quesadillas
Ingredients
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheese: cheddar, monterey jack, or pepper jack
- ¼ cup chopped or thinly sliced cooked chicken
- 2 tablespoons thinly sliced sauteed bell peppers
- 1 tablespoon thinly sliced sauteed yellow onion
Instructions
-
Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place one tortilla butter side down in the hot pan.
-
Sprinkle about ⅓ cup of cheese over the tortilla and top with the cooked chicken, bell peppers, and onions. Top with the remaining tortilla, butter side up, and allow it to cook for 2-3 minutes.
-
When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
-
Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm. Repeat as desired.
Notes
Nutrition
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