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Chicken Fajita Quesadilla Recipe

Name: The Dirty Birds Chicken Fajita Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups cooked chicken breast, shredded; 1 tbs olive oil; 1.5 tsp fajita seasoning (store-bought or homemade); 1 tbs lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup red bell pepper, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 0.5 cup yellow or orange bell pepper, thinly sliced; 0.5 cup yellow onion, thinly sliced; 1 tbs olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 tsp cumin (optional); 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.); 4 each large flour tortillas; 2 tsp butter or oil for skillet; 0.5 cup sour cream; 0.5 cup salsa; 0.5 cup guacamole or sliced avocado; 2 tsp fresh cilantro, chopped; 2 each lime wedges

Inspired by The Dirty Bird

Time30m

Serves4

Seasoned shredded chicken, grilled bell peppers and our cheese blend melted inside a golden flour tortilla

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Ingredients

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Shredded Chicken

3 cups cooked chicken breast, shredded

1 tbs olive oil

1 1/2 tsp fajita seasoning (store-bought or homemade)

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Grilled Bell Peppers & Onions

1/2 cup red bell pepper, thinly sliced

1/2 cup green bell pepper, thinly sliced

1/2 cup yellow or orange bell pepper, thinly sliced

1/2 cup yellow onion, thinly sliced

1 tbs olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1/4 tsp cumin (optional)

Cheese & Tortillas

2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)

4 each large flour tortillas

2 tsp butter or oil for skillet

Optional Garnishes / To Serve

1/2 cup Sour cream

1/2 cup salsa

1/2 cup guacamole or sliced avocado

2 tsp Fresh cilantro, chopped

2 each Lime wedges

Method

Shredded Chicken

Warm and season chicken

If using leftover or rotisserie chicken, place shredded chicken in a medium bowl. Toss with 1 tbs olive oil, 1.5 tsp fajita seasoning, 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated. If chicken is cold, warm in a microwave for 30–60 seconds or heat in a skillet over medium heat for 2–3 minutes just until warm. Set aside.

Grilled Bell Peppers & Onions

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers in a single layer if possible. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp cumin (optional). Cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Transfer to a plate and keep warm.

Assemble & Cook Quesadillas

Preheat skillet

Wipe the skillet clean and return to medium heat. Add 1/2 tsp butter or oil to lightly coat the surface for the first quesadilla.

Assemble

Lay one flour tortilla flat. Sprinkle about 1/2 cup shredded cheese over half the tortilla, leaving a small border. Top cheese with about 3/4 cup seasoned shredded chicken and then 1/4 to 1/3 cup of the sautéed peppers and onions. Add another 1/4 cup cheese on top of the fillings (this helps the top tortilla stick). Fold the tortilla in half to enclose the filling.

Cook

Place the folded quesadilla in the preheated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Add small additional amounts of butter or oil (about 1/2 tsp) to the skillet between quesadillas as needed. Repeat to make 3 more quesadillas.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each quesadilla into 3 or 4 wedges using a sharp knife or pizza cutter.

To Serve

Arrange quesadilla wedges on a platter and serve with sour cream, salsa, guacamole, chopped cilantro and lime wedges on the side. Squeeze lime over the quesadillas if desired.