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Chicken Fajita Quesadilla

This Chicken Fajita Quesadilla is a flavor-packed, quick meal that’s perfect for using up leftovers!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 1/2 bell pepper bell pepper (red)
  • 1/2 medium onion onion
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon olive oil for cooking quesadilla
  • 1/2 cup leftover chicken shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili pepper
  • to taste Salt
  • to taste Pepper
  • 1/2 lime lime juice of
  • 2 large flour tortillas
  • 1 tablespoon fresh cilantro chopped
  • 1 cup cheddar cheese grated
  • Sour cream for serving
  • Guacamole for serving

Instructions

  • Start by slicing the bell pepper and onion into thin strips. This will help them cook evenly and mix well with the chicken.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell pepper and onion, and sauté for about 5 minutes until they are softened and slightly caramelized.
  • In a bowl, combine the shredded chicken with garlic powder, cumin, chipotle chili pepper, salt, pepper, and the juice of 1/2 lime. Mix well to ensure the chicken is evenly coated with the spices.
  • Add the seasoned chicken to the skillet with the sautéed vegetables. Stir everything together and cook for another 3-4 minutes until heated through.
  • On a clean surface, lay one large flour tortilla flat. Sprinkle half of the grated cheddar cheese on one half of the tortilla, followed by the chicken and vegetable mixture, and then top with the remaining cheese. Fold the tortilla over to create a half-moon shape.
  • In the same skillet, add 1 teaspoon of olive oil and heat over medium-low. Carefully place the folded quesadilla in the skillet and cook for about 3-4 minutes on one side, until golden brown and crisp. Flip and cook for another 3-4 minutes on the other side.
  • Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Serve with a dollop of sour cream and guacamole on the side, and sprinkle with fresh cilantro for an extra burst of flavor.

Equipment

  • Skillet
  • Spatula
  • Cutting Board
  • Measuring Spoons
  • Grater

Notes

  • Feel free to customize the filling with any leftover vegetables you have.
  • Use whole wheat tortillas for a healthier option.
  • Let the quesadilla rest before cutting to keep the filling intact.