Lunch Quesadilla Fajita Recipe

Prepare and marinate proteins

In a large bowl combine 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Split the marinade in half if using both chicken and steak. Add sliced chicken to one bowl and steak to the other, making sure each piece is evenly coated. Marinate at room temperature for 15 minutes or refrigerate for 30–60 minutes for more flavor.

Cook proteins

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. If cooking both proteins separately, start with the steak (it benefits from higher heat). Add the sliced steak in a single layer (work in batches to avoid crowding). Cook without moving for 2 minutes to get a sear, then stir/flip and cook another 2–3 minutes until cooked through to desired doneness. Transfer to a plate and tent with foil. Wipe the pan slightly if needed, add remaining 1 tablespoon oil, and cook the marinated chicken slices over medium-high heat until cooked through and lightly browned, about 4–5 minutes. Transfer chicken to the plate with steak. Taste and adjust salt and pepper.

Sauté peppers and onion

In the same hot skillet used for the meat (add a little oil if pan is dry), add the sliced bell peppers and onion. Sauté over medium-high heat, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. Season with a pinch of salt and pepper during cooking. Remove from heat when done.

Combine with protein

Return the cooked sliced steak and/or chicken to the skillet with the peppers and onions and toss briefly to combine and warm everything together, 1–2 minutes. Stir in the seeded diced tomato at the end (so it stays juicy but not overly cooked). Taste and adjust seasoning.

Heat a clean large nonstick skillet or griddle over medium heat. If using butter, melt a little butter on the skillet or lightly oil the surface.

Layer and fill

Lay one flour tortilla flat on a work surface. Sprinkle about 1/2 cup shredded Monterey Jack (plus a couple tablespoons cheddar if using) over half the tortilla. Top the cheese with about 3/4 to 1 cup of the warm fajita mixture (meat + peppers + onions + a few diced tomatoes). Add another 1/4 cup cheese on top of the filling to help the top tortilla stick. Fold the tortilla over to create a half-moon quesadilla. Repeat to assemble remaining quesadillas (this recipe makes about 4).

Cook until golden and melty

Place the folded quesadilla in the heated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and the cheese is fully melted. Lower heat slightly if the tortilla browns too quickly before cheese melts. Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 wedges with a sharp knife or pizza cutter. Repeat with remaining quesadillas, adding more butter/oil to skillet as needed.

Arrange quesadilla wedges on a platter or individual plates. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Offer sour cream, salsa and guacamole for dipping. Recommend squeezing a lime wedge over the filling before eating for extra brightness.

Storage: Refrigerate leftover filling and cooked quesadillas separately in airtight containers for up to 3 days. Reheat in a skillet over medium heat to re-crisp the tortilla and melt the cheese, about 3–4 minutes per side.