Chicken Fajita Quesadillas

Delicious Tex-Mex Chicken Fajita Quesadillas!

Being from Texas, I have probably eaten some of the best fajitas you can imagine.  There is nothing like a sizzling hot cast iron skillet filled with fajita meat and veggies being delivered to your table at your favorite Tex-Mex restaurant.  That is one if the MANY foods I miss living here in Southern California.  Not one Mexican restaurant here in Cali (that I’ve found) makes fajitas like  the ones from Texas!!!!  So again, like many of the recipes born in my kitchen, I wanted a little something from home and I came up with these tasty Chicken Fajita Quesadillas.  Easy and scrumptious, everyone will love them!

Chicken Fajita Quesadilla Recipe

chicken_quesadillas3 Lg. Boneless Skinless Chicken Breasts
1 green bell pepper
1 small jalapeño
1 tomato
1 small onion
1 Tbsp of Minced Garlic
1 8oz Block of Sharp Cheddar Cheese
1 8oz Block of Monterrey Jack Cheese
1 Package of Large Flour Tortillas (Burrito Size)
1 Pkg of Fajita Seasoning
cooking oil

Chop bell pepper, onion, tomato, and jalapeño to desired size (I chop them up very small.  I like the flavors to blend well.)  Remove seeds from jalapeño if you do not want the quesadillas too spicy.

*TIP: SHRED YOUR OWN CHEESE!  I know, I know… not as convenient but it’s fresher and tastes amazing.  Plus it MELTS better!

Cut chicken breasts in half (butterfly) and then slice into thin strips.  Add pkg of Fajita Seasoning to chicken and place in a lightly greased pan (cast iron skillet) to fry.  Once the chicken is almost done (small pieces cook fast!) place chopped bell pepper, jalapeño, tomato, minced garlic and onions in pan and cook until they are softened to your preference (I like my veggies cook thoroughly).

I have a cast iron, double burner grill so I like to cook my tortillas on that.  If you do not have this, a regular cast iron skillet or any other skillet will work fine.  Cook tortilla and let it soften from the heat (medium).  Place a layer of cheese, then the chicken fajita mixture and then cheese again (3 layers) on half of the tortilla and fold over.  Flip until the cheese is melted and the outside of the tortilla is slightly crispy and browned.

Tip: You can add or replace with steak if you want beef fajita quesadillas or a combo!

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