CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 5 grams, Protein 57 grams, Sugar 11 grams
CHICKEN FAJITA QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo
Provided by Claire Nolan
Categories Dinner
Yield 2 quesadillas
Number Of Ingredients 16
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!
Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams
STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, 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 or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
CHICKEN FAJITA QUESADILLAS
Reinvent your boring quesadilla with a grown-up spin! Flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
- Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
- On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
- Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
- Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 1/2 g
FAJITA QUESADILLAS
A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours.
Provided by Danger OReilly
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
- (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
- While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
- Remove them to a paper plate to drain.
- Drain meat and brown in same skillet until done.
- Remove to paper plate to drain.
- Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
- Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
- Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
- Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
- This dinner sounds involved but is actually quite simple and very quick.
- Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.
- Enjoy!
Nutrition Facts : Calories 514.9, Fat 35.1, SaturatedFat 16.8, Cholesterol 105.8, Sodium 457.7, Carbohydrate 10.9, Fiber 2.4, Sugar 4.6, Protein 39.3
FAJITA QUESADILLAS
I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream.
Provided by DHANO923
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
- Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
- Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 40 g, Cholesterol 79.4 mg, Fat 31.1 g, Fiber 2.7 g, Protein 28 g, SaturatedFat 13 g, Sodium 761.7 mg, Sugar 2.3 g
CHICKEN FAJITA QUESADILLAS
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 10
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.
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
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