Description
Mexican chicken fajita quesadillas blend sizzling spices with melted cheese for a mouthwatering meal. Crisp tortillas and savory fillings create a quick, satisfying dinner that will delight friends and family.
Ingredients
Scale
Protein:
- 4 cups chicken, chopped
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
Vegetables:
- 2 bell peppers, medium (any color), cored and sliced into thin strips
- 1 onion, large, sliced into thin half-moon strips
- 2–3 cups mushrooms, sliced (optional)
Seasoning and Cooking Ingredients:
- 1 teaspoon kosher salt (coarse salt preferred)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon black pepper (coarsely ground preferred)
- 1 tablespoon oil (vegetable or olive oil)
- 2–3 tablespoons chicken broth or water
- 8 flour tortillas (8-inch size)
Instructions
- Craft a zesty seasoning blend by combining salt, onion powder, garlic powder, oregano, cumin, chili powder, paprika, and black pepper in a small bowl. Whisk thoroughly to create a uniform mixture that will infuse authentic Tex-Mex flavor.
- Toss chopped cooked chicken with half the prepared seasoning, ensuring each piece gets evenly coated. Let the chicken absorb the robust spices while preparing other components.
- Warm a nonstick skillet over medium heat, adding oil. Introduce sliced mushrooms, onions, and bell peppers to the pan. Sprinkle remaining seasoning over vegetables and cook for 5-7 minutes, stirring occasionally until onions turn translucent and peppers soften.
- Deglaze the vegetable mixture with broth or water, creating a light sauce. Continue cooking 2-3 minutes until vegetables reach crisp-tender consistency with minimal liquid remaining.
- Arrange tortillas and layer with cheese, seasoned chicken, and cooked vegetables. Fold tortillas into half-moon shapes, ensuring ingredients are securely enclosed.
- Heat skillet to medium-low, adding minimal oil. Cook quesadillas 2-3 minutes per side until golden brown and cheese melts completely. Press gently with spatula to seal edges during cooking.
- Transfer quesadillas to cutting board, slice into triangles. Serve hot with optional accompaniments like sour cream, guacamole, or salsa. Keep warm in 200°F oven if needed between batches.
Notes
- Customize the Spice Level Adjust the chili powder and black pepper to make the seasoning mild or hot based on your preference. More chili powder means more heat, so experiment to find your perfect spice balance.
- Protein Flexibility Swap chicken for shredded beef, pulled pork, or plant-based protein like black beans or tofu to accommodate different dietary needs and tastes.
- Cheese Alternatives Use dairy-free cheese alternatives like vegan mozzarella or nutritional yeast for lactose-intolerant or vegan guests. These options melt well and provide similar creamy texture.
- Make-Ahead Magic Prepare the seasoned chicken and sautéed vegetables in advance and store separately in the refrigerator. This reduces cooking time and makes weeknight meals faster and easier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg