CHICKEN FAJITA QUESADILLAS
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 10
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 RECIPE BY TASTY
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
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
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
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
TASTY CHICKEN FAJITAS
Fajitas are great for those evenings when you want to serve something fun and tasty, yet keep cooking to a minimum.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.
Nutrition Facts : Calories 450 calories, Fat 13g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 799mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
FAJITA QUESADILLAS
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
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
CHEESY CHICKEN FAJITA QUESADILLAS
Make and share this Cheesy Chicken Fajita Quesadillas recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray.
- Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
- #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
- Pour in salsa and cook an additional 3 minutes or until heated through.
- Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
- Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
- Fold over or cut-into wedges.
- Serve with sour cream if desired.
- You can also add 1/2 cup corn or black beans to the filling.
- Top with shredded romaine lettuce, diced tomatoes and cilantro.
Nutrition Facts : Calories 236.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 27.9, Sodium 595.1, Carbohydrate 25.7, Fiber 2.2, Sugar 2.7, Protein 19.7
QUESADILLAS
The ultimate Quesadilla recipe! These are loaded with two kinds of gooey melted cheese and a flavorful, fajita style chicken and sautéed pepper filling. Talk about delicious Mexican comfort food everyone will go crazy for!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
- Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
- Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
- Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
- Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
- Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
- Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
Nutrition Facts : Calories 643 kcal, Carbohydrate 37 g, Protein 39 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1208 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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CHICKEN FAJITA QUESADILLAS - JO COOKS
From jocooks.com
4.6/5 (87)Total Time 35 minsCategory Appetizer, Lunch, Main CourseCalories 543 per serving
- In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
- Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
CHICKEN FAJITA QUESADILLAS - FAST AND EASY! - MY FOOD STORY
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5/5 (1)Total Time 30 minsCategory Snacks & AppetizersCalories 799 per serving
- Dice the chicken thighs into small pieces (between 1/4" to 1/2" in size) and add a teaspoon of oil, fajita seasoning, minced garlic and salt. Mix it up and marinate for 15 minutes.
- Once the chicken is marinated, heat a tablespoon of oil in a skillet and add the chicken. Cook the chicken for 5-7 minutes till its cooked through and slightly crispy on the outside. Add the onions and bell peppers and stir fry them on high heat with the chicken for another 2 minutes.
- To make the quesadillas, place a tortilla on a lightly oiled skillet. Place approximately 1/2 cup chicken filling on one half of the tortilla. Top this up with 2-3 tablespoons mexican rice and at least 1/4 cup grated cheese. Make sure the cheese covers all the filling. Flip the other half of the tortilla over the filling, press it down and cook the quesadilla till its golden brown from the bottom.
- Now take two spatulas and use one as support below the quesadilla to flip it (watch the video to see how I do this). Cook it on the other side for a few minutes till its golden brown. Cut them in half so that you have two triangles and serve them hot with sour cream.
CHICKEN FAJITA QUESADILLAS RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 13Calories 503 per servingCategory Main Course
- For the chicken: Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in the olive oil and spice mixture and mix to coat the chicken. Heat a tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
- For the peppers and onions: Heat another tablespoon of olive oil in the skillet. Add in the onions and a dash of salt and sauté for 3-4 minutes until softened. Add in the peppers and another dash of salt. Sauté for an additional 3-4 minutes until softened. Remove from heat.
- Assemble and bake: Spread the tortillas out on greased baking sheets. Sprinkle a couple tablespoons of cheese on one half of each tortilla. Then, place an even amount of chicken and peppers over the cheese. Sprinkle the remaining cheese on top and fold each tortilla in half. Rub the olive oil the tortillas. Bake for 8-10 minutes until the cheese is melted and the tops of the tortillas are golden brown.
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KETO CHICKEN FAJITA QUESADILLA - EASY WRAP RECIPES
From easywraprecipes.com
5/5 (1)Total Time 15 minsServings 1Calories 266 per serving
- To begin you will need grilled or sautéed chicken, onion and bell peppers. This can be leftover chicken, rotisserie chicken, or something like this Jalapeño Lime Grilled Chicken. Prepare the chicken, peppers and onions to your liking and set aside.
- Next, heat an oven to 350 degrees F. Place a cheese tortilla on a silicone lined baking mat and bake approximately 10 minutes or until the edges have browned and it looks similar to my photo. Allow the cheese shell to cool a few minutes so you can handle it easily.
- Add the fillings, fold the cheese tortilla over the chicken and vegetables. Add any extras like avocado, sour cream or hot sauce and enjoy!
HEALTHY CHICKEN FAJITA QUESADILLAS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 32 minsCategory Lunch, SnackCalories 138 per serving
- Heat up the oil in a pan, then cut the onions and peppers into thin strips, and add them to the pan.
- Stir for 3-4 minutes until the vegetables are soft, then add the shredded chicken and fajita seasoning and mix well to combine.
CHICKEN FAJITA QUESADILLAS - EVERYDAY DELICIOUS
From everyday-delicious.com
Cuisine Tex-Mex-InspiredTotal Time 30 minsCategory Dinner, Main CourseCalories 1050 per serving
- Cut chicken breasts into 3/4-inch (2cm) strips. Cut the bell peppers and onion into thin slices (about 1/4-inch (5mm)). Add into a large bowl.
- Mix Fajita seasoning with 2 tablespoons of oil, toss with chicken and vegetables until coated on all sides. Season with salt and pepper.
- Heat the remaining oil in a large frying pan (preferably a non-stick pan). Cook the chicken with vegetables in 3 batches over high heat until the chicken is nicely browned on both sides and vegetables slightly soft but still crunchy. Transfer into a very large bowl, leave until slightly cooled (you can shred the cheese on the big holes of a box grater while they are cooling).
- Add the shredded cheese and lime juice to the bowl with chicken and vegetables, stir everything together.
CHICKEN FAJITA QUESADILLAS RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 40 mins
- Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.
- Add the chicken and cook until just browned, 3 to 5 minutes. Add the bell peppers, chili powder, smoked paprika, lime juice and salt and pepper. Stir all ingredients together and cook until bell peppers are tender and chicken is cooked. Set aside and allow to cool completely.
- Spread half of the cheese on 4 tortillas. Top with the chicken fajita mixture. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with remaining tortillas.
- Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
EASY CHICKEN FAJITA QUESADILLA - YUMMY HEALTHY EASY
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5/5 (2)Estimated Reading Time 4 mins
- Add a little olive oil to a skillet and then add diced onion and bell peppers. Cook on medium heat until softened, stirring frequently. Add chili powder, garlic salt and pepper. Stir to combine. Remove onions and peppers from skillet and onto a plate.
- Wipe the skillet clean and add Johnsonville Flame Grilled Southwestern Chicken Breasts and liquid from pouch into skillet. Add 1/2 cup water and cover. Cook on medium heat for 6-8 minutes, or until chicken is warmed through.
- Take chicken out of skillet and dice it up. Wipe skillet clean and spray with cooking spray. Place a tortilla down, sprinkle with cheese, add chicken and peppers, another sprinkle of cheese and one more tortilla to the top. Cook on medium heat until bottom tortilla is browned (I like to place a heavy skillet over the top to smash down the quesadilla).
- Before you flip the quesadilla, spray the top tortilla with cooking spray. Carefully flip over and brown the other tortilla. When browned, take out of skillet and slice into triangles. Serve and enjoy!
CRISPY BAKED CHICKEN FAJITA QUESADILLAS | GIMME DELICIOUS
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5/5 (7)Total Time 35 minsCategory DinnerCalories 135 per serving
- Pre-heat oven to 400F. Grease a large baking sheet with cooking spray or olive oil and set aside.
- Place chicken and fajita spices in ziplock bag or large bowl and combine until chicken is fully coated.
- Heat 1 tablespoon oil in a large heavy-duty pan for at least 2 minutes. Add the chicken and cook on medium-high heat for 5-6 minutes on each side or until cooked through. Cool for 4-5 minutes then chop into small pieces.
- Remove chicken from the pan and add the sliced onion and bell peppers to the same pan. Cook on high heat for 2-3 minutes or until lightly charred.
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