Cheesy Chicken Fajita Quesadillas Recipes

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

Steps:

• 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
• 2.Combine with the fajita seasoning and mix well.
• 3.Heat the oil in a large skillet over medium heat.
• 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
• 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
• 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
• 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
• 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
• 9.Cut each into 4 wedges and serve with sour cream.

Steps:

• Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
• Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
• In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
• Enjoy!

Steps:

• Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
• Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

Steps:

• Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
• Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
• Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

Steps:

• Spray large skillet with cooking spray.
• Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
• #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
• Pour in salsa and cook an additional 3 minutes or until heated through.
• Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
• Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
• Fold over or cut-into wedges.
• Serve with sour cream if desired.
• You can also add 1/2 cup corn or black beans to the filling.
• Top with shredded romaine lettuce, diced tomatoes and cilantro.