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Chicken Fajita Quesadillas
Yield: 4
Mark Phillips
@chefsoutherntemp
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken Quesadillas
1 lb
1 teaspoon
salt, divided
1 tablespoon
olive oil plus more for pan frying
1 tablespoon
lime juice
1 teaspoon
chili powder
1 teaspoon
garlic powder
1/2 teaspoon
cumin
1 teaspoon
paprika
1 teaspoon
onion powder
1 teaspoon
chipotle chili powder
2
garlic cloves, minced
1/4 cup
cilantro, chopped
1
red bell pepper, thin sliced
1
green bell pepper, thin sliced
1
onion, thin sliced
8
large flour tortillas
2 cups
Monterey Jack cheese, shredded
- In a large bowl, toss together the chicken with 1/2 teaspoon of salt, 1 tablespoon olive oil, lime juice, all spices, garlic and cilantro until evenly combined.
- In a large skillet, heat about 2 tablespoons of oil over medium high heat.
- Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
- In the same skillet, add the peppers and onions and cook until softened and slightly browned.
- Add to the bowl with the chicken and mix until combined.
- Heat a non-stick large skillet over medium-low heat and add a small amount of oil to the skillet
- Place one of the flour tortillas in the warmed oil in the pan.
- Evenly sprinkle 1/4 cup shredded cheese on the tortilla, top with 1/4 of the chicken and pepper mixture and then add another 1/4 cup shredded cheese before topping with another flour tortilla.
- Cook for 3-4 minutes per side, until the outside is crispy and the cheese is all melted.
- Remove to cutting board to rest while repeating the assembly and heating of other the other quesadillas.
- Cut and serve with avocado ranch for dipping or drizzle over finished quesadilla triangles.
Avocado Ranch
1 cup
ranch dressing
1/2
avocado, diced
salt to taste
- Place ranch and avocado pieces in food processor and blend until smooth.
- Add salt if needed.
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Chicken Fajita Quesadillas
Mark Phillips
@chefsoutherntemp
Yield: 4
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Chicken Quesadillas
1 lb
1 teaspoon
salt, divided
1 tablespoon
olive oil plus more for pan frying
1 tablespoon
lime juice
1 teaspoon
chili powder
1 teaspoon
garlic powder
1/2 teaspoon
cumin
1 teaspoon
paprika
1 teaspoon
onion powder
1 teaspoon
chipotle chili powder
2
garlic cloves, minced
1/4 cup
cilantro, chopped
1
red bell pepper, thin sliced
1
green bell pepper, thin sliced
1
onion, thin sliced
8
large flour tortillas
2 cups
Monterey Jack cheese, shredded
- In a large bowl, toss together the chicken with 1/2 teaspoon of salt, 1 tablespoon olive oil, lime juice, all spices, garlic and cilantro until evenly combined.
- In a large skillet, heat about 2 tablespoons of oil over medium high heat.
- Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
- In the same skillet, add the peppers and onions and cook until softened and slightly browned.
- Add to the bowl with the chicken and mix until combined.
- Heat a non-stick large skillet over medium-low heat and add a small amount of oil to the skillet
- Place one of the flour tortillas in the warmed oil in the pan.
- Evenly sprinkle 1/4 cup shredded cheese on the tortilla, top with 1/4 of the chicken and pepper mixture and then add another 1/4 cup shredded cheese before topping with another flour tortilla.
- Cook for 3-4 minutes per side, until the outside is crispy and the cheese is all melted.
- Remove to cutting board to rest while repeating the assembly and heating of other the other quesadillas.
- Cut and serve with avocado ranch for dipping or drizzle over finished quesadilla triangles.
Avocado Ranch
1 cup
ranch dressing
1/2
avocado, diced
salt to taste
- Place ranch and avocado pieces in food processor and blend until smooth.
- Add salt if needed.
