Giant Chicken Fajita Quesadilla Crunchwrap Food

GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP

Steps:

• Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
• Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
• Bake for 25 minutes at 200°C.
• Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
• Slice up and serve with salsa and sour cream!

SHEET PAN CHICKEN FAJITA CRUNCHWRAP RECIPE

Steps:

• Gather your ingredients
• Slice the chicken into thin strips.
• Add 1 teaspoon of the olive oil to a medium skillet and heat over medium-high. Add the chicken, lime juice, salt, Worcestershire sauce, and 1 tablespoon of the taco seasoning. Cook, without disturbing, until the chicken is golden brown on the bottom. Flip the chicken and continue cooking until cooked through. Transfer the chicken to a medium bowl.
• Add the remaining olive oil to the same skillet and heat over medium-high. Add the bell peppers, onions, salt, and remaining taco seasoning. Saute until peppers and onions are softened and browned. Transfer to the same bowl as the chicken and set aside.
• Gather your ingredients. Preheat the oven to 400 F.
• Butter a half sheet pan with the butter. (This works the best with softened butter.)
• Line the sheet pan with 7 of the tortillas, slightly overlapping, to cover the bottom and overhanging along the edges.
• Spread half of the cheese into a layer across the tortillas.
• Layer the cooked chicken and peppers mixture over the cheese in an even layer.
• Sprinkle the remaining cheese over top, then add the jalapenos and tostadas.
• Add the remaining 2 tortillas over the top of the layers, then fold over the edges of the bottom tortillas. Press down.
• Spray the tortillas with non-stick cooking spray, then place another sheet pan over top and weigh it down with a cast iron skillet or other heavy, oven-proof item. Transfer to the oven and bake for 30 minutes.
• Remove the cast iron pan and top sheet pan. Bake for another 6 to 8 minutes or until the top tortillas are brown.
• Remove the crunchwrap from the oven, allow to cool slightly, and flip if you wish. Cut into squares. Top with pico de gallo and guacamole and serve immediately. Add sour cream and chopped cilantro, if desired.

SHEET PAN CRUNCH-WRAP RECIPE BY TASTY

Steps:

• Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
• Generously spray a sheet tray with cooking oil spray.
• Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
• Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
• Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
• Place the tostadas over the fillings.
• Sprinkle the rest of the cheese over the tostadas.
• Place the last flour tortilla over the cheese.
• Fold over the tortillas so they cover up the fillings and touch the center tortilla.
• Preheat oven to 375˚F (190˚C).
• Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
• Flip the crunch-wrap onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!

CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY

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!

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

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!