Ingredients
For the Fajita Chicken:
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2 boneless, skinless chicken breasts, sliced into thin strips
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1 tablespoon olive oil
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1 teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon oregano
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Juice of ½ lime
For the Fajita Veggies:
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1 tablespoon olive oil
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 small onion, thinly sliced
For the Quesadillas:
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4 large flour tortillas
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1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1 tablespoon butter (for cooking)
For Serving:
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Sour cream
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Salsa
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Guacamole
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Chopped cilantro
Instructions
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Cook the Chicken:
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Heat 1 tablespoon of olive oil in a skillet over medium heat.
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Add chicken, fajita seasonings, and lime juice. Cook for 5-7 minutes, stirring occasionally, until fully cooked. Remove from the skillet and set aside.
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Sauté the Vegetables:
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In the same skillet, add 1 tablespoon of olive oil and cook the bell peppers and onions for 3-4 minutes until softened. Remove from heat.
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Assemble the Quesadillas:
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Heat a clean skillet over medium-low heat and melt a little butter.
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Place a tortilla in the skillet and sprinkle ½ cup of shredded cheese over half of it.
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Add some fajita chicken and sautéed veggies on top of the cheese.
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Fold the tortilla in half and press gently.
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Cook the Quesadillas:
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Cook for 2-3 minutes per side, flipping carefully, until golden brown and crispy.
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Repeat with remaining tortillas.
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Serve & Enjoy:
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Slice into wedges and serve warm with sour cream, guacamole, salsa, and fresh cilantro! 🌮🧀😋
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