Ingredients
- 2 pounds boneless, skinless chicken breasts, diced into 1/4-inch pieces
- 1.12 ounce packet fajita seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion, diced
- 1 1/2 cups red bell pepper, diced
- 1 1/2 cups green bell pepper, diced
- 17.5 ounces soft taco-size flour tortillas (10 pack)
- 3 tablespoons unsalted butter, softened
- 8 ounces Colby Jack cheese, shredded
- 8 ounces mild cheddar cheese, shredded
- Sour cream, guacamole, salsa, or cilantro (optional sides)
Instructions
- In a large bowl, combine the diced chicken breast, fajita seasoning, salt, and black pepper. Toss to coat all the chicken pieces with the seasonings. Set aside.
- In a large skillet, heat the olive oil over high heat. Once hot, add the seasoned chicken in a single layer. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet with a slotted spoon and set aside.
- In the same skillet, add the diced onions, red bell pepper, and green bell pepper. Cook for 6-8 minutes until the vegetables are soft and lightly golden.
- Add the cooked chicken back into the skillet with the vegetables. Stir to combine, then remove from heat. Transfer the chicken and veggie mixture to a large bowl and let it cool slightly.
- Butter one side of each flour tortilla with about 1 teaspoon of butter. Stack the buttered tortillas on a plate and set aside.
- Mix together the shredded Colby Jack and mild cheddar cheese in a large bowl.
- Heat a 12-inch skillet over medium to medium-low heat and add olive oil.
- Place two buttered tortillas in the skillet, ensuring that only half of each tortilla is touching the bottom and the other halves are leaning against each other in the center. Once the tortillas are in place, add the cheese and chicken mixture onto the half that’s touching the skillet.
- Carefully fold the upright halves of the tortillas over the filling to form a half-moon shape. Let them cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.
- Serve the fajita quesadillas with optional sides such as sour cream, guacamole, salsa, or cilantro.
Notes
- For extra flavor, consider adding a squeeze of lime or fresh cilantro to the chicken mixture before filling the quesadillas.
- You can also substitute chicken with steak or shrimp for variety.
- If you prefer extra crispy quesadillas, cook them a bit longer, checking frequently to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
