Fajita Quesadillas Recipes

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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

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

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 10

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

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS



Cheese-Crusted Fajita Veggie Quesadillas image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 orange bell pepper, stemmed, seeded and sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 medium white onion, sliced
1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 large clove garlic, grated
1 tablespoon chopped fresh oregano leaves
Nonstick cooking spray, for the pan
Eight to ten 5- to 6-inch white corn tortillas
One 8-ounce bag shredded Monterey Jack and Cheddar mix
Lime wedges, for serving
Sour cream and salsa verde or roja, for dipping (optional)

Steps:

  • Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
  • Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

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

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 QUESADILLAS



Chicken Fajita Quesadillas image

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

2 tablespoons lime juice
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6 teaspoons vegetable oil
2 medium bell peppers, chopped (about 2 cups)
1 medium red onion, chopped (about 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced

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



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

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2018-08-22 Instructions. Season chicken with taco seasoning. Heat olive oil in a pan. Add the chicken and allow it to cook on medium high heat. When the chicken is almost done, add in the onions and bell peppers. Saute until chicken is cooked and veggies are translucent. Remove from the pan and set aside.
From coopcancook.com
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CHEESY CHICKEN QUESADILLAS RECIPE - A FLAVOR JOURNAL
2019-10-12 Cover the pan with a lid to help trap the heat and melt the top layer of cheese. Cook for about 2-3 minutes until the bottom tortilla is browned and crispy. Carefully flip the tortilla over and cook for another 2-3 minutes. Transfer quesadilla to a cutting board, and cut into quarters. Repeat for remaining quesadillas.
From aflavorjournal.com
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OUR 10 BEST QUESADILLA RECIPES OF ALL TIME | ALLRECIPES
2022-05-03 Fajita Quesadillas. Put your leftover steak to good use with these toasty Fajita Quesadillas. This recipe calls for bell peppers, onions, steak, and cheese, but reviewers say the recipe will work with just about any meat or veggies, so feel free to get creative using whatever ingredients you have on hand.
From allrecipes.com
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Top Asked Questions

How do you cook quesadillas in a skillet?
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. Brush 1 side of each tortilla with remaining oil. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side.
What are fajita style quesadillas?
Fajita Style Quesadillas are sautéed peppers and onions with melted cheese in a crisp tortilla. These are a Tex-Mex twist on a classic, with colorful, crisp- tender veggies sandwiched between oozy, melty cheese, seasoned and cooked to perfection. This will be sure to satisfy your craving for fajitas or quesadillas that is super easy and super fast.
What is the best way to cook chicken fajita quesadillas?
Crispy chicken fajita quesadillas are oven-baked making it healthier and easier to make quesadillas for the whole family on a sheet pan! Pre-heat oven to 400F. Grease a large baking sheet with cooking spray or olive oil and set aside.
How do you make fajitas with avocado oil?
In a large skillet, heat 1 teaspoon avocado oil over high heat. Add onions and bell peppers and saute for 3 minutes, tossing occasionally. Reduce heat to medium and add 1 teaspoon of fajita seasoning. Saute for 6 minutes, until bell peppers are tender-crisp. Remove onions and peppers and set aside Add remaining 1 teaspoon avocado oil to skillet.

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