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In the realm of quick and delicious meals, Easy Chicken Fajita Quesadillas stand out as a favorite for both busy weeknights and casual gatherings. This dish combines tender, spiced chicken with colorful vegetables and gooey cheese, all nestled within crispy tortillas. Not only is it easy to prepare, but it also invites customization to satisfy various taste preferences. Whether you're a novice cook or a seasoned chef, this recipe offers a delightful way to enjoy a classic Mexican-inspired dish that can be on your table in no time.

Easy Chicken Fajita Quesadilla for Families

Elevate your mealtime with Easy Chicken Fajita Quesadillas, a delicious and quick recipe perfect for busy nights or casual gatherings. Juicy seasoned chicken, colorful bell peppers, and gooey cheese are all tucked inside crispy tortillas, making it a flavorful delight everyone will love. Customize your quesadilla to suit your tastes, whether you're a novice in the kitchen or a seasoned pro. Enjoy the vibrant flavors and satisfying crunch that this dish brings!
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Ingredients
  

2 large boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 bell pepper (any color), sliced into thin strips

1 medium onion, sliced into rings

4 large flour tortillas

2 cups shredded cheddar cheese (or your favorite cheese blend)

Salsa, sour cream, and guacamole for serving

Instructions
 

Prepare the Chicken:

    - Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the diced chicken to the skillet.

      - Season the chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to evenly coat the chicken pieces with the spices.

        - Cook the chicken for about 5-7 minutes, stirring occasionally, until it is thoroughly cooked and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

          Sauté the Vegetables:

            - In the same skillet, add the sliced onion and bell pepper, stirring gently to coat them in any remaining oil and flavor.

              - Sauté for approximately 5 minutes until the vegetables are tender and begin to caramelize slightly. Once done, remove them from the heat and set aside.

                Assemble the Quesadillas:

                  - On a clean, flat surface, place one tortilla. On half of the tortilla, evenly layer half of the shredded cheese, then add a generous portion of the cooked chicken followed by some of the sautéed vegetables. Finally, sprinkle a bit more cheese on top for good measure.

                    - Fold the tortilla in half to create a half-moon shape, pressing down gently to help seal it. Repeat the process with the remaining tortillas and filling.

                      Cook the Quesadillas:

                        - Wipe the skillet clean with a paper towel and return it to medium heat. Lightly grease the skillet if needed for non-stick cooking (cooking spray works well too).

                          - Place a folded quesadilla in the skillet. Cook for about 3-4 minutes on one side until it turns golden brown and the cheese starts to melt. Carefully flip the quesadilla using a spatula and continue cooking for another 3-4 minutes on the other side until it is equally golden and crispy.

                            - Remove the quesadilla from the skillet and allow it to cool slightly on a cutting board before slicing into wedges.

                              Serve:

                                - Arrange the quesadilla wedges on a serving plate. Pair them with bowls of salsa, sour cream, and guacamole for dipping to enhance the flavor experience.

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings