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99% would make again

Chicken Fajita Quesadilla

by Claire Nolanfeatured in Quesadillas 4 Ways

Ingredients

for 2 quesadillas

  • ½ lb chicken breast (225 g), 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 (50 g), green, red, or yellow peppers, julienned
  • ½ cup white onion (75 g), julienned
  • 2 large flour tortillas
  • 1 cup shredded cheddar cheese (100 g), double for 2 quesadillas
  • 1 cup shredded monterey jack cheese (100 g), double for 2 quesadillas

Garnish

  • fresh cilantro
  • guacamole
  • sour cream
  • pico de gallo, or salsa

Nutrition Info

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    Calories 875
    Fat 49g
    Carbs 36g
    Fiber 2g
    Sugar 6g
    Protein 69g

Estimated values based on one serving size.

Preparation

  1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
  2. 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.
  3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
  4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
  5. Cook for 6 minutes over medium heat, flipping half way.
  6. Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
  7. Enjoy!