Description
Sizzling Mexican chicken fajita quesadilla brings bold southwestern flavors straight to your plate. Crispy tortillas packed with tender spiced chicken, melted cheese, and colorful peppers create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into thin strips
Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
Seasonings and Additional Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 grams) chili powder
- 1 teaspoon (5 grams) ground cumin
- ½ teaspoon (2.5 grams) garlic powder
- ½ teaspoon (2.5 grams) onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups (226 grams) shredded Mexican blend cheese
- 4 large flour tortillas
- Butter or additional olive oil, for cooking
Instructions
- Prepare the protein by seasoning chicken strips with a blend of aromatic spices, ensuring each piece is evenly coated with a robust mixture of chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a spacious skillet over medium-high temperature and sear the seasoned chicken until completely cooked through and no longer pink, approximately 5-6 minutes.
- Transfer the cooked chicken to a separate plate, reserving the flavorful pan for vegetable preparation.
- Using the same skillet, introduce sliced bell peppers and onions, sautéing them until they become tender and slightly caramelized, creating a vibrant and aromatic base.
- Reunite the chicken with the sautéed vegetables, gently mixing to distribute flavors and create a harmonious filling.
- Warm a clean griddle or skillet, lightly greasing the surface with butter or oil to prevent sticking and promote a crispy exterior.
- Position a tortilla on the heated surface, strategically layering shredded cheese on one half of the tortilla.
- Generously distribute the chicken and vegetable mixture over the cheese, ensuring an even spread.
- Sprinkle an additional layer of cheese atop the filling to enhance melting and binding.
- Carefully fold the tortilla, creating a half-moon shape that encapsulates the savory ingredients.
- Cook the quesadilla until the bottom transforms into a golden-brown, crispy texture and the cheese begins to melt, approximately 2-3 minutes.
- Delicately flip the quesadilla, allowing the opposite side to achieve a similar golden, crisp appearance.
- Repeat the process with remaining tortillas and filling, maintaining consistent cooking technique.
- Once completed, slice each quesadilla into wedges and present with accompanying condiments like sour cream, salsa, guacamole, or pico de gallo for a complete culinary experience.
Notes
- Spice Balance: Adjust the spice blend to match personal heat preferences by increasing or decreasing chili powder and cumin quantities.
- Protein Flexibility: Swap chicken with shrimp, beef, or plant-based protein for diverse dietary needs and flavor variations.
- Cheese Options: Use dairy-free cheese alternatives like vegan monterey jack or cashew cheese for lactose-intolerant or vegan diners.
- Tortilla Alternatives: Select gluten-free corn tortillas or low-carb cauliflower wraps to accommodate different nutritional requirements.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg