No need to pick between the two - these Chicken Fajita Quesadillas are fabulous!
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
- Sour cream
- 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.
- Add 1 Tbsp. olive oil to the same skillet and add onion. Cook until softened and slightly translucent.
- Add peppers and 1 to 2 Tbsp. fajita seasoning. Cook for about 3 to 5 minutes. Stir in chicken and heat through.
- 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.
- Add fajita mixture and cheese on one half and then fold the other half over.
- Cook over medium heat until brown and then carefully flip over to brown on the other side.
- Repeat with remaining ingredients until you run out of fajita mixture. I usually do two quesadillas at a time.
- 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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