Cheese Chicken Fajita Quesadillas Recipes

CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
• Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
• In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
• Enjoy!

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

CHEESY CHICKEN FAJITA QUESADILLAS

Steps:

• Spray large skillet with cooking spray.
• Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
• #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
• Pour in salsa and cook an additional 3 minutes or until heated through.
• Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
• Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
• Fold over or cut-into wedges.
• Serve with sour cream if desired.
• You can also add 1/2 cup corn or black beans to the filling.
• Top with shredded romaine lettuce, diced tomatoes and cilantro.

CHICKEN FAJITA QUESADILLAS

Steps:

• 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
• 2.Combine with the fajita seasoning and mix well.
• 3.Heat the oil in a large skillet over medium heat.
• 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
• 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
• 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
• 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
• 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
• 9.Cut each into 4 wedges and serve with sour cream.