Chicken Fajita Quesadillas from Closet Cooking

Chicken fajitas in quesadilla form stuffed into a tortilla along with plenty of cheese and salsa and grilled until the cheese has melted and the tortilla is warm and golden brown. Serve with extras salsa, guacamole and sour cream for your dipping pleasure.

Servings: makes 4 quesadillas

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1/2 pound chicken breast, cut into thin slices
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin, toasted and ground
  • 1/2 teaspoon oregano
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 4 large (10 inch) tortillas
  • 2 cups jack and cheddar, shredded
  • 4 tablespoons salsa (optional)
  • 4 tablespoons guacamole (optional)
  • 2 tablespoons sour cream (optional)
  1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for 30 minutes to a few hours.
  2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)
  3. Heat the oil in a pan.
  4. Saute the onions until tender, about 5-7 minutes.
  5. Add the peppers and the remaining marinade and saute until the peppers are tender, about 5-7 minutes.
  6. Melt a touch of butter in a pan over medium heat.
  7. Place a tortilla into the pan, swirl it around in the butter.
  8. Sprinkle half of the cheese over half of the tortilla followed by 1/2 cup of the chicken fajitas, 1 tablespoon salsa, the remaining cheese and finally fold over the tortilla.
  9. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.