Quesadilla Fajita Recipe

Marinate protein

Thinly slice chicken breast or use pre-sliced carne asada. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add the sliced protein and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor.

Cook protein

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until hot. Add 1 tbs oil if skillet is dry. Add the marinated protein in a single layer and sear without moving for 2–3 minutes, then stir and continue cooking until cooked through (about 4–6 minutes total for thin slices). Remove cooked protein to a plate and keep warm.

Sauté onions and peppers

In the same skillet (add a splash of oil if needed) reduce heat to medium-high, add the sliced onion and green pepper. Season lightly with a pinch of salt and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Return the cooked protein to the skillet, toss to combine with the veggies, and cook another 1 minute to marry flavors. Remove from heat.

Warm the tortillas briefly in a dry skillet or microwave for 15–20 seconds to make them pliable.

Set a clean skillet or griddle over medium heat and add a thin layer of butter or oil (about 1 tbs) to coat the surface.

Place one tortilla on the hot skillet. Sprinkle about 1 cup of shredded cheese over half the tortilla, leaving a small border.

Spoon half of the fajita filling (protein, onions and peppers) evenly over the cheese. Add another 1/4 cup of cheese on top of the filling (this helps the top tortilla stick if folding) and fold the tortilla in half to enclose the filling. Repeat for the second tortilla.

Cook each folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and the cheese inside is fully melted. Adjust heat to prevent burning.

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

Plate each quesadilla wedge with a handful of shredded lettuce and diced tomatoes on the side or tucked inside if preferred.

Add a generous dollop of sour cream to the plate and sprinkle chopped cilantro over the quesadilla, if using.

Warm the prepared rice according to package or reheat gently on the stove or microwave until steaming (about 3–5 minutes). Serve 1 cup rice per serving alongside the quesadilla.