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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 medium onion, sliced - 1 bell pepper (any color), sliced - 4 large flour tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - Optional toppings: sour cream, guacamole, salsa

Easy Chicken Fajita Quesadillas for Taco Night

Savor the vibrant flavors of Sizzling Chicken Fajita Quesadillas with this easy recipe that combines tender, seasoned chicken, colorful vegetables, and melty cheese all wrapped in crispy tortillas. Perfect for game nights or a quick family dinner, these quesadillas can be customized to fit dietary preferences, making them a versatile choice for any occasion. Serve with delicious toppings like guacamole and salsa for an unforgettable meal that everyone will love!
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Ingredients
  

1 pound chicken breast, sliced into thin strips

1 tablespoon olive oil

1 medium onion, thinly sliced

1 medium bell pepper (any color), thinly sliced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 large flour tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa, for serving

Instructions
 

Prepare the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the sliced chicken breast to the skillet. Season the chicken with chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes, or until the chicken is fully cooked, with no pink remaining.

    Add Vegetables: To the skillet with the cooked chicken, add the thinly sliced onion and bell pepper. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized—this enhances their natural sweetness.

      Assemble Quesadillas: Once the chicken and vegetables are cooked, remove the mixture from the skillet and set aside in a bowl. Wipe the skillet clean with a paper towel and return it to medium heat. Place one flour tortilla in the skillet. On one half of the tortilla, sprinkle a generous amount of shredded cheese, followed by a portion of the chicken and vegetable mixture. Top with a bit more cheese, then fold the tortilla in half to enclose the filling.

        Cook Quesadillas: Cook the folded quesadilla for 3-4 minutes on each side, or until the exterior is golden brown and crispy, and the cheese inside is melted. Repeat this process for the remaining tortillas and filling, adjusting the heat as necessary to avoid burning.

          Slice and Serve: Once all quesadillas are cooked, remove them from the heat and let them sit for a minute to firm up. Using a sharp knife or pizza cutter, slice each quesadilla into wedges. Garnish with freshly chopped cilantro for a pop of color, and serve warm with sour cream and salsa on the side for dipping.

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

              - Presentation Tips: Arrange the quesadilla wedges on a serving platter in a fan shape. Place your bowls of sour cream and salsa in the center for an eye-catching presentation. A sprinkle of extra cilantro on top will add a fresh touch!