Chicken Fajita Quesadillas Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
03 -
1/2 red bell pepper, sliced
04 -
1/2 green bell pepper, sliced
05 -
1 yellow onion, thinly sliced
06 -
4 large 10-inch tortillas or 8 smaller 8-inch tortillas
07 -
2 cups Monterey Jack cheese, grated (or Oaxaca cheese)
→ Marinade
08 -
1 teaspoon chili powder
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon garlic powder
13 -
1 tablespoon corn starch
14 -
2 tablespoons fresh lime juice
15 -
2 tablespoons olive oil, divided
16 -
1/4 cup chicken broth
→ For Serving
17 -
Sour cream or Mexican crema
18 -
Salsa
19 -
Avocado slices or guacamole
# Instructions:
01 -
In a gallon-size plastic bag, combine the chili powder, kosher salt, cumin, onion powder, garlic powder, corn starch, lime juice, 2 tablespoons olive oil, and chicken broth. Add the sliced chicken and vegetables to the bag, seal, and massage until everything is evenly coated. Refrigerate for about 20 minutes.
02 -
Heat 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat. Add the marinated chicken and vegetables to the pan, leaving the marinade behind. Cook while stirring frequently until the chicken is no longer pink and vegetables are tender, about 5 to 7 minutes.
03 -
For large tortillas, sprinkle about 1/4 cup of grated cheese over half the tortilla. Add a portion of the cooked chicken and veggies, then sprinkle with another 1/4 cup of cheese. Fold the tortilla over the filling. For medium or small tortillas, cover one tortilla completely with fillings and place another tortilla on top.
04 -
Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Add the assembled quesadilla and cook for 2 to 3 minutes until the underside is golden and crispy. Flip it over using a spatula and cook for another 2 to 3 minutes until the cheese is melted and the other side is golden. Repeat with the remaining tortillas and fillings.
05 -
Serve the quesadillas warm with sour cream or crema, salsa, and avocado slices or guacamole.
# Notes:
01 -
If marinating for longer than 20 minutes, separate the chicken and vegetables to reduce risks of food-borne illnesses.