Chicken Fajita Quesadilla 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!

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.

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!

Steps:

• Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
• (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
• While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
• Remove them to a paper plate to drain.
• Drain meat and brown in same skillet until done.
• Remove to paper plate to drain.
• Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
• Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
• Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
• Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
• This dinner sounds involved but is actually quite simple and very quick.
• Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.
• Enjoy!

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.

Steps:

• Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
• Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
• Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.