Description
Sizzling chicken fajitas quesadillas bring Mexican street food magic to home kitchens with bold, zesty flavors and melted cheese delight. Crispy tortillas packed with spiced chicken, peppers, and onions promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 chicken breasts (boneless, skinless)
Vegetables:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small onion (sliced)
Seasoning and Dairy:
- 1 tablespoon (15 milliliters) fajita seasoning (store-bought or homemade)
- 1 tablespoon (15 milliliters) olive oil (for cooking)
- 1 lime (juiced)
- 4 flour tortillas (8–10 inch)
- 1 cup (240 grams) shredded cheddar cheese
- 1 cup (240 grams) shredded Monterey Jack cheese
Serving Accompaniments:
- Sour cream (for serving)
- Salsa (for serving)
- Guacamole (for serving, optional)
Instructions
- Infuse chicken breasts with a zesty marinade of fajita seasoning, olive oil, lime juice, and salt for 15-20 minutes to enhance flavor penetration.
- Julienne bell peppers and onions into delicate strips, preparing them for quick sautéing.
- Sear marinated chicken in a hot skillet with olive oil for 6-7 minutes per side until golden and thoroughly cooked. Allow chicken to rest briefly, then slice into thin strips.
- Utilize the same skillet to sauté peppers and onions for 3-4 minutes, achieving a tender and slightly caramelized texture.
- Layer a tortilla with cheese, distributing fajita vegetables and chicken strips across half the surface, then sprinkle additional cheese on top.
- Carefully fold the tortilla, creating a half-moon shape, and press gently to seal the ingredients inside.
- Toast the quesadilla in a medium-heat skillet for 3-4 minutes per side, applying light pressure with a spatula to ensure a crisp, golden exterior and melted cheese interior.
- Slice the quesadilla into wedges and serve immediately with accompanying condiments like salsa, guacamole, or sour cream for a vibrant dining experience.
Notes
- Marinate chicken longer for more intense flavor by refrigerating up to 2 hours before cooking.
- Choose colorful bell peppers like red, yellow, and green for vibrant visual appeal and varied nutrition.
- Use corn tortillas for a gluten-free option that provides a slightly different texture and authentic taste.
- Pat chicken dry before cooking to achieve better browning and prevent steaming instead of searing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg