Chicken Fajita Quesadillas

Servings

6-8 people

Prep Time

15 minutes

Cook Time

10 minutes per side, total: 20 minutes

Total Time

25 minutes

Ingredients

For the chicken:

• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste

For the quesadillas:

• 6 large flour tortillas
• 2 cups shredded cheese (Cheddar or Monterey Jack work well)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons butter, melted

Instructions

1. Make the chicken: In a medium bowl, whisk together cumin and smoked paprika (if using). Add the chicken strips and toss to coat.
2. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
3. Prepare the quesadillas: In a separate bowl, mix together the shredded cheese and chopped cilantro.
4. Assemble the quesadillas: Lay out the tortillas on a flat surface. Place 2-3 tablespoons of the cheese mixture onto half of each tortilla, leaving a small border around the edges.
5. Add the chicken: Slice the cooked chicken into thin strips and place about 1/4 cup of chicken on top of the cheese mixture.
6. Fold and cook the quesadillas: Fold the other half of the tortilla over the filling to enclose, pressing the edges together gently. Cook in a large skillet or griddle over medium heat for 2-3 minutes per side, until crispy and golden brown.
7. Serve: Cut the quesadillas into wedges and serve hot with your favorite toppings, such as salsa, sour cream, avocado, and shredded lettuce.

Tips

• For an extra crispy crust on the quesadillas, cook them in a skillet with a small amount of oil until browned, then finish cooking them under the broiler for a few minutes.
• Consider using leftover cooked chicken or diced cooked bacon to make these quesadillas even quicker.