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Fajita Quesadilla Recipe

Tex-Mex · Main course · 25 min total

A fusion of sizzling fajita flavors and cheesy quesadilla, perfect for a quick weeknight dinner.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1/2 pound boneless skinless chicken breast, sliced into strips
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded Mexican blend cheese
• Sour cream and salsa for serving

Instructions

1. Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook until softened, about 3-4 minutes.
2. Add chicken strips, chili powder, cumin, garlic powder, salt, and pepper. Cook until chicken is cooked through, about 5-6 minutes. Remove from skillet and set aside.
3. Wipe skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half the cheese on the tortilla, then top with half the chicken mixture. Fold tortilla in half.
4. Cook until golden brown on one side, about 2 minutes, then flip and cook until cheese is melted and other side is golden, about 2 more minutes. Repeat with remaining tortilla and filling.
5. Cut each quesadilla into wedges. Serve with sour cream and salsa.

Tips

• For extra flavor, add a squeeze of lime juice to the chicken mixture.
• You can substitute chicken with steak or shrimp.
• Store leftover quesadillas in the refrigerator for up to 2 days; reheat in a skillet.

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