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
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
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
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.
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
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
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
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
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
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