CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
- Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
- In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 5 grams, Protein 57 grams, Sugar 11 grams
STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden.
- Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
FAJITA QUESADILLAS
I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream.
Provided by DHANO923
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
- Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
- Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 40 g, Cholesterol 79.4 mg, Fat 31.1 g, Fiber 2.7 g, Protein 28 g, SaturatedFat 13 g, Sodium 761.7 mg, Sugar 2.3 g
CHICKEN FAJITA QUESADILLAS
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 10
Steps:
- 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
- 2.Combine with the fajita seasoning and mix well.
- 3.Heat the oil in a large skillet over medium heat.
- 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
- 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
- 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
- 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
- 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
- 9.Cut each into 4 wedges and serve with sour cream.
CHICKEN FAJITA QUESADILLAS
Reinvent your boring quesadilla with a grown-up spin! Flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
- Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
- On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
- Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
- Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 1/2 g
CHEESY CHICKEN FAJITA QUESADILLAS
Make and share this Cheesy Chicken Fajita Quesadillas recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray.
- Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
- #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
- Pour in salsa and cook an additional 3 minutes or until heated through.
- Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
- Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
- Fold over or cut-into wedges.
- Serve with sour cream if desired.
- You can also add 1/2 cup corn or black beans to the filling.
- Top with shredded romaine lettuce, diced tomatoes and cilantro.
Nutrition Facts : Calories 236.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 27.9, Sodium 595.1, Carbohydrate 25.7, Fiber 2.2, Sugar 2.7, Protein 19.7
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
CHEESY CHICKEN FAJITA QUESADILLAS
Shredded cheddar and tender strips of chicken breast put the cheesy chicken in these fajita quesadillas.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 min., stirring frequently.
- Add peppers and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Stir in salsa and beans; cook 3 min. or until heated through.
- Spoon about 1/4 cup chicken mixture onto half of each tortilla; top evenly with cheese. Fold tortillas in half. Heat large nonstick skillet on medium heat. Add quesadillas to skillet in batches; cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
PORK MOLE FAJITA QUESADILLAS
Wrap up these tasty quesadillas for dinner filled with pork mixture, veggies and cheese. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add pork to oil. Cook 4 to 5 minutes, stirring frequently, until pork is no longer pink; remove from skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium heat. Add bell peppers, onion and garlic to oil. Cook 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in chili powder, flour, cumin, salt and cinnamon; cook 30 seconds. Stir in chicken broth; heat to boiling. Cook about 30 seconds, stirring constantly, until thickened and bubbly. Remove from heat; stir in chocolate chips until melted. Stir in pork.
- Spray 1 side of each tortilla with cooking spray. On work surface, place tortillas, sprayed-side down. Arrange pork mixture, tomato, cilantro and cheese evenly over half of each tortilla. Fold tortilla over filling, pressing gently.
- Heat 12-inch skillet over medium heat until hot. Cook 2 quesadillas 3 to 4 minutes, turning once, until tortillas begin to brown; remove quesadillas from pan. Keep warm. Repeat with remaining 2 quesadillas.
- To serve, cut into wedges, beginning from center of folded side.
Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 1 g
FAJITA QUESADILLAS
A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours.
Provided by Danger OReilly
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes.
- (Note: boneless skinless chicken breasts should be "fileted" in half before cutting into 1/4x3-inch strips).
- While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft).
- Remove them to a paper plate to drain.
- Drain meat and brown in same skillet until done.
- Remove to paper plate to drain.
- Wipe out the skillet so it is dry and begin to reheat it over a medium heat.
- Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit), onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
- Carefully put "tortilla sandwich" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds). Flip and cook on other side same amount of time.
- Tortilla will take on a lovely "tanned" appearance and become just slightly crispy.
- This dinner sounds involved but is actually quite simple and very quick.
- Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa.
- Enjoy!
Nutrition Facts : Calories 514.9, Fat 35.1, SaturatedFat 16.8, Cholesterol 105.8, Sodium 457.7, Carbohydrate 10.9, Fiber 2.4, Sugar 4.6, Protein 39.3
FAJITA-STYLE QUESADILLAS RECIPE - (4.5/5)
Provided by á-10360
Number Of Ingredients 11
Steps:
- In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
CHICKEN FAJITA QUESADILLAS
Enjoy a restaurant favorite at home with Chicken Fajita Quesadillas. These fajita quesadillas are fully of skillet-cooked veggies, salsa and beans.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min. or until done.
- Add onions and peppers; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook 3 min. or until heated through, stirring occasionally.
- Spoon 1/4 cup chicken mixture onto half of each tortilla; sprinkle with cheese. Fold tortillas in half. Add quesadillas, in batches, to separate large skillet sprayed with cooking spray; cook on medium heat 2 min. on each side or until lightly browned on both sides.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 21 g, Fiber 11 g, Sugar 2 g, Protein 17 g
FAJITA-STYLE QUESADILLAS
Yield 8 appetizer
Number Of Ingredients 11
Steps:
- In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
FAJITA-STYLE QUESADILLAS
This cheesy quesadilla is packed with crunchy red and green peppers. Plus, we've added a touch of cilantro and lime to heighten its fresh Mexican flavor. Budget dinner price: $0.43 per serving.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 30m
Yield 4 quesadillas, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
- Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
- Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
- NOTE:.
- *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare skin does touch the peppers, wash immediately, especially around your nails well with soap and warm water.
Nutrition Facts : Calories 47.1, Fat 3.4, SaturatedFat 1.5, Cholesterol 6.3, Sodium 40.1, Carbohydrate 2.4, Fiber 0.7, Sugar 1.5, Protein 2.2
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