Description
This Chicken Fajita Quesadilla recipe combines tender strips of bell pepper and onion sautéed with shredded chicken and a blend of flavorful spices, all melted between two crispy flour tortillas with cheddar cheese. Perfect for a quick, satisfying meal served with sour cream and guacamole.
Ingredients
Scale
Vegetables & Herbs
- 1/2 bell pepper (red)
- 1/2 medium onion
- 1 tablespoon fresh cilantro (chopped)
Protein & Dairy
- 1/2 cup leftover chicken (shredded)
- 1 cup cheddar cheese (grated)
Spices & Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle chili pepper
- Salt & pepper (to taste)
- Juice of 1/2 lime
Fats & Oils
- 1 tablespoon olive oil (for cooking vegetables)
- 1 teaspoon olive oil (for cooking quesadilla)
Others
- 2 large flour tortillas
- Sour cream (for serving)
- Guacamole (for serving)
Instructions
- Prepare Ingredients: Slice the bell pepper and onion into thin strips, cutting the onion lengthwise for even cooking. Chop the fresh cilantro and set it aside. Ensure your guacamole and sour cream are ready for serving if not already prepared.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a cast iron or similar skillet over medium-high heat. Once hot, add the sliced bell pepper and onion. Cook while stirring frequently until the vegetables are tender-crisp, about 3-4 minutes.
- Add Chicken and Spices: To the skillet with vegetables, add the shredded chicken along with garlic powder, cumin, chipotle chili pepper, salt, and pepper. Stir to combine evenly. Squeeze the juice of half a lime over the mixture and stir again. Remove from heat and set aside.
- Heat Quesadilla Skillet: In a clean skillet, preferably non-stick, heat 1 teaspoon of olive oil over medium heat until shimmering.
- Assemble Quesadilla: Place one tortilla in the heated skillet. Evenly sprinkle half of the grated cheddar cheese over the tortilla. Spoon the chicken fajita mixture over the cheese layer, then sprinkle chopped cilantro on top. Add the remaining cheese evenly over the filling, then place the second tortilla on top. Gently press down with a spatula to compact the quesadilla.
- Cook Quesadilla: Allow the bottom tortilla to cook until it turns golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla using a spatula, then cook the other side for an additional 2-3 minutes until golden and the cheese has melted completely.
- Serve: Transfer the cooked quesadilla to a plate and cut into quarters. Serve warm immediately with sour cream and guacamole on the side for dipping.
Notes
- You can customize the fajita filling by adding other vegetables like mushrooms or zucchini.
- Use leftover cooked chicken for convenience and added flavor.
- Cast iron skillet is preferred for even heat distribution but any skillet will work.
- Adjust spices to your heat preference, reducing chipotle chili powder if you prefer less spice.
- For a gluten-free option, use gluten-free tortillas.
