If a fajita and a quesadilla had babies, they would have fajita quesadillas and possibly the best Mexican dish I have ever made. Not only was this recipe one of the tastiest dishes but it was super-fast and easy. Whenever Brian goes to a Mexican restaurant, without looking at the menu you know what he is going to order, fajitas. Don’t be the person sitting next to him because you will not have a place for your own plate. The chicken, peppers and onion come out sizzling, which is hazard, and there are never enough tortillas. You can serve these whole, in quarters, or cut them into sticks. Whichever way you decide to cut them, everyone will win.
- 1 ½ pounds of chicken breast
- 1 small red pepper
- 1 small green pepper
- 1 small red onion
- 2 tbsp. of fajita mix
- 2 tbsp. of olive oil
- 2 cups of Mexican blend cheese
- 8 medium tortillas
- Salsa and Sour cream optional
- Chop onions, red and green pepper into long strips.
- Cut chicken into long 1 inch thick strips and set aside.
- In a medium pan, heat 1 tbsp. of oil on medium heat. Once the pan is heated place chicken inside and sprinkle 1 tbsp of fajita mix on top and stir to coat the chicken evenly.
- Cook chicken for about 10 minutes or until its cooked (no longer pink). After chicken is done place into a bowl and in the same pan heat another tbsp. of oil.
- Once oil is hot, place the onions and cook until the onions turn translucent.
- After the onions are cooked, add the pepper and tbsp. of fajita mix. Stir until peppers and onions are coated evenly and cook for a couple of minutes.
- Combine the chicken and pepper mixture in bowl. In a clean skillet, add either cooking spray or a little butter to coat the skillet and heat on medium-low heat.
- Place a tortilla in pan and place ¼ of the chicken mixture on top and then sprinkle ¼ of the cheese on top.
- Place another tortilla on top of the cheese and press down. Flip once the bottom of the tortilla is golden. Serve with Salsa, sour cream, and/or guacamole