Best Fajita Quesadillas

Chicken strips, bell peppers and onion are marinated in a seasoned mixture, then spooned onto flour tortillas, topped with cheese, folded & cooked.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 Tbsp. Olive Oil
• 2 Tbsp. lemon juice
• 1 1/2 tsp. seasoned salt
• 1 1/2 tsp. oregano
• 1 1/2 tsp. cumin
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 1/2 lbs. boneless, skinless       chicken breasts, cooked and cut into strips
• 1/2 medium red, yellow or orange bell pepper, thinly sliced
• 1/2 medium green bell pepper, thinly sliced
• 1 small onion, cut in half and thinly sliced
• 4 Tbs. butter, melted
• 1 Tbs. olive oil
• 8 oz. shredded Mexican-blend cheese
• 6, 8" flour tortillas
• Sour cream, salsa & guacamole for toppings

Method

Mix the first 12 ingredients in a bowl or a large resealable plastic bag; cover or seal and refrigerate several hours or overnight. Mix the butter with the 1 Tbs. olive oil. Brush one side of a tortilla with butter mix. Lay tortilla, buttered side down, in a preheated skillet; cover one half of the tortilla with some of the chicken mixture. Top with cheese and fold the other half of tortilla over. Using a wide spatula, press the top half of the quesadilla down onto the cheese for several seconds and then turn. Once both sides are crisp and slightly browned, remove from heat and repeat process with remaining tortillas. Cut each quesadilla into four triangles (wedges) and serve with favorite toppings.

Notes: I keep my cooked quesadillas warm by placing them, whole, on a baking sheet in an oven turned to the warm setting. Once all of them have been cooked, I slice and serve.

Number of servings: 6

Submitted By: jaxsteph
View all recipes by this user