Fajita Style Quesadillas Recipes

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CHICKEN FAJITA QUESADILLAS



Chicken Fajita Quesadillas image

Provided by Food Network

Time 1h

Yield 8 Servings

Number Of Ingredients 10

1 pound boneless skinless chicken breasts
1 packet fajita seasoning (1.27 ounce)
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
10 10-inch flour tortillas
8 ounce package shredded cheddar cheese
8 ounce package shredded Monterey Jack cheese
2 cups Daisy Brand Sour Cream

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.

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY



Chicken Fajita Quesadilla Recipe by Tasty image

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

½ lb chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup bell pepper, green, red, or yellow peppers, julienned
½ cup white onion, julienned
2 large flour tortillas
1 cup shredded cheddar cheese, double for 2 quesadillas
1 cup shredded monterey jack cheese, double for 2 quesadillas
fresh cilantro
guacamole
sour cream
pico de gallo, or salsa

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

FAJITA QUESADILLAS



Fajita Quesadillas image

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

1 lb flank steaks or 1 lb chicken breast, marinated
chopped garlic (in a jar is easiest)
2 tablespoons cooking oil
1 lime
3 teaspoons Worcestershire sauce
3 teaspoons liquid smoke (mesquite flavor my favorite)
1 large white onion
2 large green bell peppers
2 cups grated cheddar cheese (both is better) or 2 cups grated monterey jack cheese (both is better)
flour tortilla
guacamole (recommended) (optional)
salsa (recommended) (optional)
salt and pepper

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



Fajita Quesadillas image

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

2 tablespoons vegetable oil, divided
½ onion, sliced
½ green bell pepper, sliced
salt to taste
4 flour tortillas
½ pound cooked steak, cut into 1/4-inch thick pieces
1 cup shredded Mexican cheese blend

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

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