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Homemade Chicken Fajita Quesadilla recipe photo

Chicken Fajita Quesadilla

This Chicken Fajita Quesadilla is a quick, flavor-packed meal perfect for any occasion!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Quesadilla:
  • 1/2 bell pepper bell pepper (I used red)
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil for cooking quesadilla
  • 1/2 cup leftover chicken (shredded)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili pepper
  • Salt & pepper to taste Salt & pepper
  • 1/2 lime lime juice of
  • 2 large flour tortillas
  • 1 tablespoon fresh cilantro chopped
  • 1 cup cheddar cheese grated
  • Sour cream Sour cream
  • Guacamole Guacamole

Equipment

  • Skillet
  • Spatula
  • Cutting board
  • Knife

Method
 

Cooking Instructions:
  1. Step 1: Prep the Veggies - Start by finely chopping your bell pepper and onion. Set them aside for sautéing.
  2. Step 2: Sauté the Filling - In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped bell pepper and onion. Season with salt and pepper. Sauté for about 4-5 minutes until the vegetables are soft and slightly caramelized.
  3. Step 3: Add the Chicken and Spices - Stir in the shredded chicken, garlic powder, cumin, chipotle chili pepper, and lime juice. Mix well and cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and stir in the fresh cilantro.
  4. Step 4: Assemble the Quesadilla - On a clean surface, lay one flour tortilla. Sprinkle half of the grated cheddar cheese on one half of the tortilla, add the chicken and veggie mixture on top, then sprinkle the remaining cheese. Fold the tortilla over to create a half-moon shape.
  5. Step 5: Cook the Quesadilla - In the same skillet, add 1 teaspoon of olive oil over medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
  6. Step 6: Serve and Enjoy - Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Serve with sour cream and guacamole on the side for dipping.

Notes

  • Don’t overfill the quesadilla to avoid a mess when flipping.
  • Cook on medium heat to prevent burning the tortilla.
  • Let the quesadilla rest for a minute before slicing for easier cutting.