Can't decide between fajitas and quesadillas but need your fix of Tex-Mex food and need it fast? Then this weeknight friendly combo that combines the best of both is just the thing. I guarantee these Chicken Fajita Quesadillas will earn you a big olé!!
Whenever the weather starts to warm up, I find myself craving the fun and flavors of Tex-Mex food and these quesadillas really hit the spot. Honestly, they taste way better than any I've ever had in a restaurant. They're full of flavor but still somehow light enough for warm nights (or days)-- not greasy or loaded down with cheese--everything just balances out perfectly and they really take a minimum of effort to whip up.
I love the colorful mix of peppers and onions! So pretty!
And so tasty too! Imagine those veggies sautéed with tender chicken and a little melted cheese all wrapped up in a toasted floury tortilla. Give me a little salsa and maybe some sour cream on the side for dipping, and I'm a happy girl. And if there are leftovers you can snag for lunch the next day? True joy!! C'mon, make them tonight and satisfy that Tex-Mex beast within!!
Chicken Fajita Quesadillas
Serves 4-6 people
Prep Time: A few minutes to slice up chicken and veggies and make marinade and then at least one hour or even overnight to let them marinate; Cook Time: 25-30 minutes
- 2 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 red pepper, seeded and cut into thin strips
- 1 yellow pepper, seeded and cut into thin strips
- 1 large red onion, peeled and sliced into thin strips
- 6 tablespoons olive oil
- The juice of 1/2 a lemon
- 1 teaspoon chili powder
- Pinch of kosher salt
- Shake or two of black pepper
- 4 garlic cloves minced or 1 tablespoon garlic powder
- 10 flour tortillas
- shredded cheese (I used about 6 ounces cheddar--use more if you like them very cheesy)
- sour cream, salsa, hot sauce to serve (optional)
1. Place the chicken strips in one bowl and the sliced veggies in another (you could also use a resealable bag--I try not to use them too much just to help the environment).
2. Place the oil, lemon juice, chili powder, salt, pepper and garlic in a bowl and whisk together well. Pour about 1/3 over the chicken, 1/3 over the veggies and leave the rest in the bowl. (If you're marinating overnight, transfer the remaining marinade to an airtight container and stick into the fridge). Toss the chicken with the marinade, cover and chill and do the same with the veggies. Let chill for at least one hour or up to 24.
3. Heat a large deep skillet over medium-high heat and dump the veggies, including the liquid, into the pan. Cook, stirring often, until the peppers are tender and the onion is beginning to caramelize. Transfer to a plate. Add chicken to hot skillet and cook until the liquid is gone and the chicken is well done and browned on the outside. Add the veggies back in and the remaining reserved marinade. Stir and let cook until everything has a chance to meld together.
4. In a separate large skillet, over medium heat, place one tortilla and sprinkle some of the shredded cheese on top. Add a generous spoonful or two of the fajita mixture and sprinkle some more cheese over that. Top with another tortilla and let cook for a minute or two so that the bottom tortilla gets nice and crispy and browned. Use a large spatula to flip the whole thing over (it's ok if some of the filling falls out--you can just sort of nudge it back in) and let the second side cook for another minute or two so it can get browned. Transfer to a platter and use a sharp knife to cut into four triangles. Serve immediately or keep warm on a baking sheet in the oven while you prepare the remaining quesadillas. These are great as is or with a spoonful or two of salsa and/or sour cream. Store leftovers in the fridge in airtight container and reheat in the microwave or oven.
Note: Recipe loosely adapted from Add A Pinch. I tinkered with the marinade and some of the other ingredients and cook these differently. Feel free to add in more veggies if you like or leave out the chicken for a vegetarian meal!