Chicken Fajita Quesadillas Recipes

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CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY



Chicken Fajita Quesadillas Recipe by Tasty image

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

3 breasts chicken breast
2 tablespoons taco seasoning
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic cloves, sliced
3 bell peppers, sliced
1 lime, juiced
8 tortillas
2 tablespoons butter
2 cups shredded cheese, mexican blend

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 QUESADILLAS



Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

QUESADILLAS



Quesadillas image

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

1 1/4 lbs boneless skinless chicken breasts, (diced into 1/2-inch cubes)
2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
4 tsp olive oil, (divided)
2 cups chopped bell pepper ((about 2, I use red and green))
2/3 cup chopped red onion
2 garlic cloves, (minced)
1 Tbsp fresh lime juice
6 (10-inch burrito size) flour tortillas
3 Tbsp butter, (melted)
6 oz. cheddar cheese, (shredded (1 1/2 cups))
6 oz. monterrey jack cheese, (shredded (1 1/2 cups))
Guacamole, sour cream, pico de gallo or salsa, (for serving (optional)*)

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

CHICKEN FAJITA QUESADILLAS



Chicken Fajita Quesadillas image

Reinvent your boring quesadilla with a grown-up spin! Flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

2 tablespoons lime juice
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6 teaspoons vegetable oil
2 medium bell peppers, chopped (about 2 cups)
1 medium red onion, chopped (about 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced

Steps:

  • In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
  • Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
  • On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
  • Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
  • Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 1/2 g

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY



Chicken Fajita Quesadilla Recipe by Tasty image

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

½ lb chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup bell pepper, green, red, or yellow peppers, julienned
½ cup white onion, julienned
2 large flour tortillas
1 cup shredded cheddar cheese, double for 2 quesadillas
1 cup shredded monterey jack cheese, double for 2 quesadillas
fresh cilantro
guacamole
sour cream
pico de gallo, or salsa

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



Chicken Fajita Quesadillas image

Enjoy a restaurant favorite at home with Chicken Fajita Quesadillas. These fajita quesadillas are fully of skillet-cooked veggies, salsa and beans.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. boneless skinless chicken breasts, cut into thin strips
3/4 cup each sliced onions and red pepper strips
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup rinsed canned black beans
6 whole wheat tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min. or until done.
  • Add onions and peppers; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook 3 min. or until heated through, stirring occasionally.
  • Spoon 1/4 cup chicken mixture onto half of each tortilla; sprinkle with cheese. Fold tortillas in half. Add quesadillas, in batches, to separate large skillet sprayed with cooking spray; cook on medium heat 2 min. on each side or until lightly browned on both sides.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 21 g, Fiber 11 g, Sugar 2 g, Protein 17 g

CHICKEN FAJITA QUESADILLAS



Chicken Fajita Quesadillas image

Provided by Food Network

Time 1h

Yield 8 Servings

Number Of Ingredients 10

1 pound boneless skinless chicken breasts
1 packet fajita seasoning (1.27 ounce)
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
10 10-inch flour tortillas
8 ounce package shredded cheddar cheese
8 ounce package shredded Monterey Jack cheese
2 cups Daisy Brand Sour Cream

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.

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2019-12-11 Directions. Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces. Combine with the fajita seasoning and mix well. …
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  • Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces. Combine with the fajita seasoning and mix well.
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  • Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
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