Ingredients
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2 flour tortillas
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1 cup shredded cheese, such as Mexican blend, mozzarella, or cheddar
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1 cup cooked chicken, cut into chunks or shredded
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1 small onion, thinly sliced
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1 bell pepper, thinly sliced
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2 teaspoons fajita seasoning, or to taste
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2 teaspoons olive oil, divided
Instructions
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Cook the vegetables. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the sliced bell pepper and onion. Sauté until tender and lightly caramelized.
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Season the chicken. Add the cooked chicken and fajita seasoning. Stir until everything is evenly coated and heated through. Transfer the mixture to a bowl and wipe the skillet clean.
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Fill the tortillas. Lay out the tortillas and sprinkle ½ cup of shredded cheese over one half of each tortilla. Divide the chicken and vegetable mixture between them.
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Fold the quesadillas. Fold the empty half of each tortilla over the filling to form a half-moon shape.
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Toast until golden. Heat the remaining teaspoon of olive oil in the skillet over medium heat. Cook each quesadilla for about 3 minutes per side, until the tortilla is golden brown and the cheese has melted.
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Slice and serve. Let the quesadillas cool briefly, then cut them into wedges. Serve with sour cream, salsa, or guacamole for dipping.
Notes
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Use leftover chicken: Roast chicken or leftover chicken fajitas both work well.
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Avoid soggy tortillas: Cook the vegetables until excess moisture has evaporated before adding them to the tortillas.
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Keep the heat moderate: Medium heat helps the cheese melt before the tortilla becomes too dark.
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Don’t overfill: A moderate amount of filling makes the quesadillas easier to fold and flip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Mexican
