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Chicken Fajita Quesadillas
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Prep Time:
40 minutes
Total Time:
40 minutes
Upgrade your quesadilla game with Chicken Fajita Quesadillas: filled with chicken, fajita veggies, and gooey pepper Jack cheese for a delicious weeknight dinner that will please everyone.
Ingredients:
  • 2 tablespoons lime juice
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
  • 6 teaspoons vegetable oil
  • 2 medium bell peppers, chopped (about 2 cups)
  • 1 medium red onion, chopped (about 1/2 cup)
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 cup thick & chunky salsa
  • 1/2 cup sour cream
  • 1 medium avocado, pitted, peeled, sliced
Instructions:
  • Combine fresh lime juice with zesty taco seasoning mix in a small bowl. Transfer this flavorful mixture into a large resealable plastic bag. Add chicken to the bag, seal it, and give it a good shake until the chicken is perfectly coated.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Saute bell peppers and onion for 4 to 5 minutes until tender. Transfer cooked vegetables to a serving bowl.
  • In the same skillet over medium heat, drizzle 1 teaspoon of oil. Sear the chicken for 4 to 6 minutes until no longer pink. Transfer cooked chicken to the bowl with vegetables and mix well. Use paper towels to wipe clean the skillet.
  • Place a generous layer of 1/4 cup cheese and a tasty portion of nearly 1/2 cup chicken and vegetable mixture on one side of each tortilla. Gently fold each tortilla in half. Lightly brush the top of each quesadilla with around 1/2 teaspoon of oil.
  • Preheat a 12-inch nonstick skillet over medium heat. Add 2 quesadillas to the skillet, with the oiled side facing down, and lightly brush the top side with approximately 1/2 teaspoon of oil. Cook for about 1 minute until they turn a light golden brown.
  • Gently flip quesadilla and cook for an extra 1 to 2 minutes until golden brown. Repeat the process with the remaining quesadillas. Slice each quesadilla in half and serve with salsa, sour cream, and avocado.

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