Description
Sizzling chicken fajita quesadilla promises a flavor fiesta that dances across your taste buds with Mexican-inspired zest. Crispy tortillas packed with tender chicken, melted cheese, and colorful peppers bring spicy comfort straight to your plate.
Ingredients
Scale
- 1 lb (0.45 kg) chicken breasts, boneless, skinless, cut into thin strips
- 2 cups Mexican blend cheese, shredded
- 4 large flour tortillas
- 1 tbsp (15 ml) olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) ground cumin
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- Salt, to taste
- Black pepper, freshly ground, to taste
- Butter or additional olive oil, for cooking
Instructions
- Chicken Preparation: Activate a large skillet over medium-high heat with olive oil. Generously coat chicken strips with a vibrant blend of chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear the seasoned chicken until thoroughly cooked and no pink remains, approximately 5-6 minutes. Transfer chicken to a separate plate.
- Vegetable Infusion: Without cleaning the skillet, introduce bell peppers and onions. Sauté until vegetables soften and develop a slight caramelization, roughly 4-5 minutes. Reunite the cooked chicken with the vegetable medley, gently combining flavors.
- Quesadilla Construction: Warm a clean griddle or skillet over medium heat, lightly greasing with butter. Position a tortilla on the surface, strategically layering shredded cheese, chicken-vegetable mixture, and an additional cheese sprinkle. Elegantly fold the tortilla, creating a half-moon shape.
- Crispy Transformation: Grill each side until achieving a golden, crisp exterior and fully melted cheese interior. Maintain medium heat to prevent burning while ensuring complete melting. Repeat the process with remaining tortillas and filling.
- Presentation: Slice quesadillas into triangular wedges. Complement with classic accompaniments like sour cream, salsa, guacamole, or pico de gallo. Serve immediately while maintaining optimal temperature and crispness.
Notes
- Pat chicken dry before seasoning to ensure better spice adherence and achieve a crispier exterior when cooking.
- Slice bell peppers and onions uniformly to guarantee even cooking and prevent some pieces from becoming too soft or undercooked.
- Use room temperature cheese for smoother melting and distribute evenly across the tortilla to create consistent coverage and flavor.
- Press quesadilla gently with a spatula while cooking to enhance golden-brown crispiness and ensure proper cheese melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg