Description
Warm, crispy chicken fajita quesadillas filled with succulent chicken, melted cheese, and sautéed vegetables, perfect for any gathering.
Ingredients
Scale
- 2 cups leftover rotisserie chicken, shredded
- 1 bell pepper, sliced
- 1 onion, sliced
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning (optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Once hot, add the sliced onions and bell peppers, sautéing until they become tender and aromatic, about 5-7 minutes.
- Stir in the shredded chicken and taco seasoning (if you’re using it). Allow everything to cook for another 2-3 minutes until heated through.
- Remove the mixture from the skillet and set aside on a plate.
- Wipe the skillet clean and return to medium heat.
- Place a tortilla in the skillet, sprinkling a generous layer of cheese on one half. Add a portion of the chicken and veggie mixture, then top with another layer of cheese. Fold the tortilla over.
- Cook for 2-3 minutes on each side until the tortillas become golden brown and the cheese is melted.
- Remove from the skillet, slice into wedges, and serve hot.
Notes
Make-ahead: Prepare the chicken and vegetable mixture a day in advance. Store in the fridge and assemble and cook when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg