Chicken Fajita Quesadillas
A 30 minute dinner with onions and bell peppers while repurposing leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!
Ingredients
- 2 tablespoons vegetable oil, divided
- ½ medium sweet onion, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 6 ounces shredded sharp cheddar cheese
- 6 ounces shredded pepper jack cheese
- ⅓ cup chopped fresh cilantro leaves
- 6 (8-inch) flour tortillas
- 2 cups leftover shredded rotisserie chicken, warmed
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Equipment
Instructions
- Preheat oven to 200 degrees F.
- Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
- Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
- In a medium bowl, combine cheeses and cilantro.
- Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
- Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
- Serve warm with desired toppings.