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:

• 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:

• In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
• Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
• On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
• Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
• Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
• Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
• Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.