Wednesday, May 11, 2016

Chicken Fajita Quesadillas

No need to pick between the two - these Chicken Fajita Quesadillas are fabulous!
No need to pick between the two - these Chicken Fajita Quesadillas are fabulous! #recipe #chicken #quesadilla #maindish

I love fusions of different cuisines and find them just plain fascinating, but I love fusions of the same cuisine together too. I recently tried a quesadilla/burrito combo (quesaritos, anyone?!) and that was just too amazing, so I figured it wouldn't hurt to try a combination of fajitas and quesadillas. It's a little on the safer side of making a combination of two things. Really it's only slightly different to make it a quesadilla rather than just serve it up as a fajita, but you definitely don't want to underestimate this one.

It's also one of the few quesadillas I've had reheated that I liked. We made a bunch and even sent one home with my sister-in-law for her to eat the next day for dinner. It's kind of the fun part about living so close to the family - we are constantly having dinner guests and it works out really well for us because 1) we get to see our family A LOT (and we love that after 8 years away) and 2) we always have leftovers and can pawn them off on family members! We usually take home leftovers from weekly family dinner at my mom-in-law's, so there are always tupperware containers spread across a couple places and we just keep them going around LOL.

Anyways, y'all have to try this yummy combination of fajita and quesadilla. It's not a very time-consuming dish and it doesn't take a lot of effort and the end result is magic!

What you need:
  • 2 Tbsp. olive oil
  • 1 packet fajita seasoning mix
  • 1 pkg. chicken breasts (thin) or tenderloins, sliced into strips
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 onions, sliced into half moons 
  • 1 cup+ Mexican cheese
  • Flour tortillas
  • Nonstick cooking spray
  • Salsa
  • Sour cream
  1. Season chicken with 1 to 2 Tbsp. fajita seasoning. Heat 1 Tbsp. olive oil in a large skillet and cook chicken until no longer pink. If you can get a good crust on the chicken, even better! Remove from skillet and set aside.
  2. Add 1 Tbsp. olive oil to the same skillet and add onion. Cook until softened and slightly translucent. 
  3. Add peppers and 1 to 2 Tbsp. fajita seasoning. Cook for about 3 to 5 minutes. Stir in chicken and heat through.
  4. In a separate skillet (I like to use a nonstick for good measure), coat with nonstick cooking spray as lightly as possible. Spray one side of a tortilla and place coated side down into skillet.
  5. Add fajita mixture and cheese on one half and then fold the other half over. 
  6. Cook over medium heat until brown and then carefully flip over to brown on the other side.
  7. Repeat with remaining ingredients until you run out of fajita mixture. I usually do two quesadillas at a time.
  8. Cut each quesadilla into four slices and serve with salsa and sour cream. I find it easiest to use a pizza cutter to slice quesadillas.
Recipe slightly adapted from Jo Cooks


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