Succulent, seasoned chicken strips with sauteed peppers, onions and melty cheese. These Chicken Fajita Quesadillas are loaded with tex mex flavors, ready in around 30 mins!
1½poundsboneless, skinless chicken breastscut into small thin strips
For the Veggies
1tablespoonsolive oil
1onionsliced
2pincheskosher salt
3bell peppersany color; sliced into strips
For Assembly
6largeflour tortillas
2-3cupsfreshly shredded Monterey jack cheese
2tablespoonsolive oil
Instructions
Preheat the oven to 400°F.
Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in 1 tablespoon of olive oil and spice mixture and mix to coat the chicken.
1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoons kosher salt, 2 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
Heat another tablespoon of olive oil in the skillet. Add in the onions and a pinch of salt and sauté for 3-4 minutes, or until softened. Add in the peppers and another pinch of salt. Sauté for an additional 3-4 minutes, until softened. Remove from heat.
Spread the tortillas out on greased baking sheets. Sprinkle a couple tablespoons of cheese on one half of each tortilla. Then, place an even amount of chicken and peppers over the cheese. Sprinkle the remaining cheese on top and fold each tortilla in half. Rub the olive oil on the tortillas.
6 large flour tortillas, 2-3 cups freshly shredded Monterey jack cheese, 2 tablespoons olive oil
Bake for 8-10 minutes until the cheese is melted and the tops of the tortillas are golden brown.
Video
Notes
Flour tortillas are best, they or easy to fold, crisp up well, and don't tear.
A quesadilla is better and holds its shape when you keep it on the lighter side, so try not to overfill them.
When greasing the pan, don't add too much oil. Flour tortillas will soak up oil and become greasy.
Serve with salsa and sour cream, with a sprinkling of fresh cilantro.
Storage: Store chicken fajita quesadillas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.