Cheesy Chicken Fajita Quesadillas
May 29, 2023 18:18:32 GMT -5
Post by songbird on May 29, 2023 18:18:32 GMT -5
Cheesy Chicken Fajita Quesadillas
2 tablespoons vegetable oil
1 small onion
1 small green pepper
1 tablespoon finely minced jalapeno pepper
1 1/2 teaspoons minced garlic
8 ounces thinly sliced chicken breast (You can use store bought chicken for tacos and such.)
6 8 inch flour tortillas
vegetable oil
3/4 to 1 cup shredded Colby jack cheese.
salt and pepper to taste
Slice your onion in half, then cut it into thin half moon slices. Do the same with the green pepper.
Pour the 2 tablespoons oil into a medium non stick pan. Add in the onions, green peppers, jalapenos and garlic. Cook over medium heat until the onions and peppers have gotten soft and browned, about 5 minutes. Put in a bowl, cover and set aside.
Heat the sliced chicken in the same pan and heat just until warm. Set in the bowl with the veggies. Leave the pan over the heat while you prepare the tortillas.
Brush one tortilla lightly with oil. You don’t want it dripping but you want enough on there to help crisp the tortilla. Lay it in the hot pan and immediately top it with a third of the veggies and meat and the desired amount of cheese. Sprinkle lightly with salt and pepper. Top with another tortilla and carefully brush that one with oil. Carefully slide a spatula under the bottom and lift to see if it is as browned as you want it to be. If so, carefully flip it over (hold the top one lightly with your hand as you flip) to brown the other side.
Cook to desired doneness, remove to plate and cut into 4 wedges.
Repeat with the other tortillas; serve with sour cream, salsa or picante sauce and some green onions.
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2 tablespoons vegetable oil
1 small onion
1 small green pepper
1 tablespoon finely minced jalapeno pepper
1 1/2 teaspoons minced garlic
8 ounces thinly sliced chicken breast (You can use store bought chicken for tacos and such.)
6 8 inch flour tortillas
vegetable oil
3/4 to 1 cup shredded Colby jack cheese.
salt and pepper to taste
Slice your onion in half, then cut it into thin half moon slices. Do the same with the green pepper.
Pour the 2 tablespoons oil into a medium non stick pan. Add in the onions, green peppers, jalapenos and garlic. Cook over medium heat until the onions and peppers have gotten soft and browned, about 5 minutes. Put in a bowl, cover and set aside.
Heat the sliced chicken in the same pan and heat just until warm. Set in the bowl with the veggies. Leave the pan over the heat while you prepare the tortillas.
Brush one tortilla lightly with oil. You don’t want it dripping but you want enough on there to help crisp the tortilla. Lay it in the hot pan and immediately top it with a third of the veggies and meat and the desired amount of cheese. Sprinkle lightly with salt and pepper. Top with another tortilla and carefully brush that one with oil. Carefully slide a spatula under the bottom and lift to see if it is as browned as you want it to be. If so, carefully flip it over (hold the top one lightly with your hand as you flip) to brown the other side.
Cook to desired doneness, remove to plate and cut into 4 wedges.
Repeat with the other tortillas; serve with sour cream, salsa or picante sauce and some green onions.
link