Quesadilla Fajita Recipe

Marinate protein

In a medium bowl combine lime juice, 2 tbsp olive oil, minced garlic, chili powder, cumin, smoked paprika, salt and pepper. Add the thinly sliced chicken or steak and toss to coat. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

While the protein marinates, prepare vegetables: seed and slice bell peppers into 1/4-inch strips, thinly slice the onion, seed and dice tomatoes, and shred the lettuce. Set aside.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp vegetable oil. When hot, add the sliced peppers and onions. Cook, stirring occasionally, until softened and edges char slightly, about 6–8 minutes. Season with a pinch of salt and transfer to a plate.

Wipe the pan if necessary and add the remaining 1 tbsp oil. Increase heat to medium-high. Add the marinated chicken or steak in a single layer (do in batches if needed). Cook chicken 4–6 minutes, stirring occasionally, until cooked through and lightly charred; cook steak 3–5 minutes for medium depending on thickness. Remove from pan and let rest 3–5 minutes, then thinly slice (if not already thin).

Place a large flour tortilla on a clean work surface. Sprinkle about 1/2 cup shredded cheese over half of the tortilla, leaving a 1/2-inch border.

Top the cheese with a portion of cooked chicken or steak (about 1/4 lb per quesadilla), then add a few strips of the cooked peppers and onions and a tablespoon or two of diced tomato.

Fold the tortilla over the filling to create a half-moon. Repeat with remaining tortillas and fillings.

Heat a large skillet or griddle over medium heat. Optionally add 1/2 tsp butter or a light brush of oil to the surface. Place the folded quesadilla seam-side down in the pan. Cook 2–3 minutes until the bottom is golden and crispy, then flip and cook another 2 minutes until the cheese is melted and the second side is golden. Press gently with a spatula for even contact. Cook in batches as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3–4 wedges.

Plate wedges with a small bed of shredded lettuce and a scoop of sour cream. Sprinkle chopped cilantro over the sour cream and quesadilla wedges. Serve extra diced tomatoes, salsa/hot sauce on the side as desired.

Recommended serving: 1 quesadilla (1/4 lb protein total across all) per person with lettuce and 2 tbsp sour cream. Adjust portions according to appetite.