Chicken Quesadilla
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2
Level: Easy
About the Recipe
Make a fast and easy chicken quesadilla by cooking chicken, onions, and peppers in a skillet with taco or fajita seasoning before melting them inside a cheesy tortilla. Using marinated and precooked chicken and frozen peppers and onions is a great shortcut since you don't even need to fully thaw them before cooking.
Ingredients
¼ pound pre-cooked fajita flavored boneless chicken breasts
½ cup frozen sliced bell peppers and onions
1 teaspoon oil
1 ½ teaspoons taco or fajita seasoning
2 medium flour tortillas
½ cup shredded Mexican cheese
Optional toppings/dipping: salsa, sour cream, or guacamole
Preparation
Heat oil in a skillet on medium-high heat. Add the chicken and heat for 2-3 minutes on each side.
Add the frozen peppers and onions to the chicken in the skillet. Sprinkle your taco or fajita seasoning over everything and stir.
Cook over medium heat for another few minutes, stirring regularly (but not constantly - you need to give the veggies time to cook). The veggies will have moisture because they were frozen and are thawing; so cook until the moisture has evaporated and the veggies are tender. Remove the mixture from the pan into a bowl and set aside.
Assemble the quesadillas. Wipe out the skillet with a paper towel and set the heat to medium. Add some butter or oil to the pan and swirl it around so the bottom of the pan is coated. Place one tortilla in the pan. Sprinkle a layer of cheese; add a spoonful of your warm chicken and pepper mix, and top with a bit more cheese. Don't fill too much, because you still need to fold it.
Fold the tortilla in half. Cook for 2 minutes per side until tortilla is golden brown and crispy, and the cheese is completely melted. Repeat for a second tortilla, or store the chicken and veggie mixture for another day. Cook within 3 days or freeze.
Remove the tortilla to a plate and cut into thirds. Serve with salsa, sour cream, or guacamole.
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