CHICKEN FAJITA QUESADILLA RECIPE BY TASTY
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
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 RECIPE BY TASTY
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
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 FAJITA QUESADILLAS
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
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
CHEESY CHICKEN FAJITA QUESADILLAS
Make and share this Cheesy Chicken Fajita Quesadillas recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray.
- Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
- #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
- Pour in salsa and cook an additional 3 minutes or until heated through.
- Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
- Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
- Fold over or cut-into wedges.
- Serve with sour cream if desired.
- You can also add 1/2 cup corn or black beans to the filling.
- Top with shredded romaine lettuce, diced tomatoes and cilantro.
Nutrition Facts : Calories 236.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 27.9, Sodium 595.1, Carbohydrate 25.7, Fiber 2.2, Sugar 2.7, Protein 19.7
CHICKEN QUESADILLAS
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
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
FAJITA QUESADILLAS
A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours.
Provided by Danger OReilly
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 514.9, Fat 35.1, SaturatedFat 16.8, Cholesterol 105.8, Sodium 457.7, Carbohydrate 10.9, Fiber 2.4, Sugar 4.6, Protein 39.3
CHICKEN FAJITA QUESADILLAS
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
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 QUESADILLAS
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 10
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.
More about "chicken fajita quesadillas recipes"
CHICKEN FAJITA QUESADILLAS RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Published 2014-07-09Total Time 40 mins
- Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.
- Add the chicken and cook until just browned, 3 to 5 minutes. Add the bell peppers, chili powder, smoked paprika, lime juice and salt and pepper. Stir all ingredients together and cook until bell peppers are tender and chicken is cooked. Set aside and allow to cool completely.
- Spread half of the cheese on 4 tortillas. Top with the chicken fajita mixture. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with remaining tortillas.
CHICKEN FAJITA QUESADILLAS - JO COOKS
From jocooks.com
4.6/5 (89)Total Time 35 minsCategory Appetizer, Lunch, Main CoursePublished 2020-01-08
- In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
EASY CHICKEN FAJITA QUESADILLA - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
- Add a little olive oil to a skillet and then add diced onion and bell peppers. Cook on medium heat until softened, stirring frequently. Add chili powder, garlic salt and pepper. Stir to combine. Remove onions and peppers from skillet and onto a plate.
- Wipe the skillet clean and add Johnsonville Flame Grilled Southwestern Chicken Breasts and liquid from pouch into skillet. Add 1/2 cup water and cover. Cook on medium heat for 6-8 minutes, or until chicken is warmed through.
- Take chicken out of skillet and dice it up. Wipe skillet clean and spray with cooking spray. Place a tortilla down, sprinkle with cheese, add chicken and peppers, another sprinkle of cheese and one more tortilla to the top. Cook on medium heat until bottom tortilla is browned (I like to place a heavy skillet over the top to smash down the quesadilla).
CHICKEN FAJITA QUESADILLAS RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
- For the chicken: Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in the olive oil and spice mixture and mix to coat the chicken. Heat a tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
- For the peppers and onions: Heat another tablespoon of olive oil in the skillet. Add in the onions and a dash of salt and sauté for 3-4 minutes until softened. Add in the peppers and another dash of salt. Sauté for an additional 3-4 minutes until softened. Remove from heat.
QUESADILLAS {CHICKEN FAJITA STYLE} - COOKING CLASSY
From cookingclassy.com
- 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.
CHICKEN FAJITA QUESADILLAS - FAST AND EASY! - MY FOOD STORY
From myfoodstory.com
- Dice the chicken thighs into small pieces (between 1/4" to 1/2" in size) and add a teaspoon of oil, fajita seasoning, minced garlic and salt. Mix it up and marinate for 15 minutes.
- Once the chicken is marinated, heat a tablespoon of oil in a skillet and add the chicken. Cook the chicken for 5-7 minutes till its cooked through and slightly crispy on the outside. Add the onions and bell peppers and stir fry them on high heat with the chicken for another 2 minutes.
- To make the quesadillas, place a tortilla on a lightly oiled skillet. Place approximately 1/2 cup chicken filling on one half of the tortilla. Top this up with 2-3 tablespoons mexican rice and at least 1/4 cup grated cheese. Make sure the cheese covers all the filling. Flip the other half of the tortilla over the filling, press it down and cook the quesadilla till its golden brown from the bottom.
FAJITA CHICKEN QUESADILLA - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
- Heat a large skillet over high heat. Add 1Tbls oil to the pan swirling to coat. Add the chicken and vegetables to the pan.
CHICKEN FAJITA QUESADILLAS - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
- Heat 1 tbsp olive oil in a skillet, add diced onion and bell peppers, and sprinkle with paprika. Cook on medium heat for a few of minutes and set aside.
- Add 1 tbsp of olive oil to the same skillet and cook chicken with the fajita spice mix until it's cooked through and slightly browned. Set aside and dice.
- Place one tortilla in a non-stick skillet. Sprinkle with cheese. Add chicken and peppers. Sprinkle generously with cheese and cover with another tortilla. When the bottom tortilla is browned, carefully turn to the other side and brown.
CHICKEN FAJITA QUESADILLA RECIPE - VALENTINA'S CORNER
From valentinascorner.com
- In a skillet, saute the chicken with 2 tsp oil. Season with the taco seasoning and cook until chicken is fully cooked. Remove from the skillet and cover to keep warm.
- Saute the peppers and onions with butter until vegetables reach desired tenderness. Add the chicken back and cook until chicken is heated.
CHICKEN QUESADILLAS | 101 COOKING FOR TWO
From 101cookingfortwo.com
- Slice 1 medium onion 1/4 inch slices. One green or red pepper 1/2 inch wide and 1 to 1 1/2 inch strips. Trim 3/4 to 1 pound skinless boneless chicken breast into 1/4 inch thick slices cross grain and small bite-size pieces.
- In a large skillet over medium-high heat, add 1 tablespoon oil and when shimmering, add the veggies and chicken. Mix in 2 teaspoon chili powder, 1/2 teaspoon each of cumin, onion powder, garlic powder, and kosher salt.
- Stir frequently. Cook until chicken is done to 165°, and onion and pepper are tender. About 10 minutes. You can stop here and refrigerate or freeze for later, but it needs to be hot when used in the next step.
CHICKEN FAJITA QUESADILLAS - GARNISHED PLATE
EASY CHICKEN QUESADILLAS (FAJITA STYLE) - MOMSDISH
From momsdish.com
- Preheat a skillet with oil on medium heat. Add in chicken and taco seasoning. Cook for 4 minutes.
- Add in bell pepper and onion, cook for another 5 minutes or until chicken and veggies gain color. Set aside.
- On a clean skillet, add a bit of butter and place a tortilla on top. On half of the tortilla add cheese, the chicken mixture, and cover with more cheese. Fold the tortilla over to close.
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