Description
Quick and crispy chicken fajita quesadillas filled with seasoned chicken, sautéed peppers and onions, and melted cheese for a satisfying meal.
Ingredients
- 2 tortillas
- 1 cup shredded cheese (Mexican blend, mozzarella, or cheddar)
- 1 cup cooked chicken, shredded or chopped
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 teaspoons fajita seasoning
- 2 teaspoons olive oil, divided
Instructions
- Heat a skillet over medium-high heat and add 1 teaspoon olive oil.
- Sauté the sliced onion and bell pepper until tender and slightly caramelized.
- Add the cooked chicken and fajita seasoning, stirring until heated through and evenly coated. Remove from pan and set aside.
- Lay out tortillas and sprinkle 1/2 cup cheese on one half of each tortilla.
- Evenly distribute the chicken and vegetable mixture over the cheese.
- Fold tortillas in half to form a half-moon shape.
- Heat remaining olive oil in the skillet over medium heat. Cook quesadillas for about 3 minutes per side until golden brown and cheese is melted.
- Remove from skillet, let cool slightly, then slice into wedges and serve.
Notes
- Serve with sour cream, salsa, or guacamole for extra flavor.
- Use pepper jack cheese or add jalapeños for a spicier version.
- Do not overfill to prevent soggy quesadillas.
- Reheat in a skillet for best crispiness.
- Use whole wheat tortillas for a lighter option.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 45 mg