Quesadilla Fajita Recipe

Prepare and Slice

Trim any fat from the chicken breast and slice into thin 1/4-inch strips. Core and thinly slice the red and green bell peppers into 1/4-inch strips. Slice the yellow onion into thin half-moons.

Season

In a medium bowl combine olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Add the sliced chicken and toss to coat evenly. Let marinate 10 minutes at room temperature (or up to 1 hour in the refrigerator).

Cook Filling

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil. Add the marinated chicken in a single layer and cook 3-4 minutes without moving to get a good sear, then stir and cook another 2-3 minutes until cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate. Add the remaining 1 tablespoon olive oil to the pan, then add bell peppers and onion. Cook 5-6 minutes, stirring occasionally, until softened and slightly charred. Return chicken to the pan, toss with vegetables for 1 minute to combine and heat through. Remove from heat.

Assemble Quesadillas

Place a flour tortilla on a clean work surface. Sprinkle about 1/2 cup total shredded cheese over half the tortilla. Top the cheese with approximately 1/3 cup of the cooked fajita filling (chicken and peppers). Add another 1/4 cup cheese on top of the filling to help it adhere, then fold the other half of the tortilla over to form a half-moon. Repeat with remaining tortillas, cheese and filling (should make 4 quesadillas).

Pan-Grill Quesadillas

Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter and swirl to coat. Place one assembled quesadilla in the skillet. Cook 2-3 minutes until the bottom is golden-brown and crispy. Carefully flip using a spatula, add another 1/2 tablespoon butter around the edge, and cook the second side 2-3 minutes until golden and cheese is melted. Transfer to a cutting board and let rest 1 minute before cutting into 3 wedges. Repeat with remaining quesadillas, adding butter as needed (about 1/2 tbsp per quesadilla).

Oven Option (for multiple at once)

Preheat oven to 400°F (200°C). Assemble quesadillas on a baking sheet lined with parchment. Brush lightly with melted butter and bake 8-10 minutes, flipping once halfway, until cheese is melted and tortillas are crisp.

Cut each quesadilla into wedges. Serve hot with sour cream, salsa, guacamole, and a sprinkle of chopped cilantro. Offer lime wedges if desired.