Chicken Fajita Quesadilla Recipe By Tasty

CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY

Chicken Fajita Quesadillas Recipe by Tasty image

Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese

Provided by Tasty

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 breasts chicken breast
2 tablespoons taco seasoning
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic cloves, sliced
3 bell peppers, sliced
1 lime, juiced
8 tortillas
2 tablespoons butter
2 cups shredded cheese, mexican blend

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

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

Ingredients

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

CHICKEN QUESADILLAS

Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 20

Number Of Ingredients 10

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

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