Cheesy Chicken Fajitas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 big tortillas (10 inches) or 8 smaller ones (8 inches)
02 -
2 cups shredded Monterey Jack cheese or Oaxaca cheese
03 -
2 tablespoons olive oil
04 -
1 pound chicken breast, skinless and boneless, sliced into thin strips
05 -
1/2 yellow onion, sliced thin
06 -
1/2 green bell pepper, cut into strips
07 -
1/2 red bell pepper, cut into strips
→ Marinade
08 -
1/4 cup chicken broth
09 -
1 teaspoon chili powder
10 -
2 tablespoons freshly squeezed lime juice
11 -
1 tablespoon cornstarch
12 -
1 teaspoon kosher salt
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon ground cumin
15 -
1/2 teaspoon onion powder
16 -
2 tablespoons olive oil, split into two parts
→ For Serving
17 -
Salsa
18 -
Guacamole or avocado slices
19 -
Mexican crema or sour cream
# Instructions:
01 -
Toss chili powder, kosher salt, cornstarch, cumin, onion and garlic powders, lime juice, 2 tablespoons olive oil (split), and chicken broth into a gallon-sized bag. Add the chicken slices and chopped veggies. Seal it tight and squish things around until coated. Stick it in the fridge for around 20 minutes.
02 -
Warm up 1 tablespoon olive oil in a medium-hot skillet (cast iron works great). Toss the chicken and veggies in without the leftover marinade. Keep stirring it around while cooking till the meat isn’t pink anymore and the veggies are soft, about 5-7 minutes.
03 -
Lay down a tortilla. Toss 1/4 cup of cheese on half the tortilla, pile on the cooked chicken and veggie mix, and sprinkle that with another 1/4 cup of cheese. Fold the tortilla in half. Use two tortillas if they’re small, layering the fillings between them.
04 -
Pop a clean skillet onto medium heat with a tablespoon of olive oil. Put one quesadilla on and let one side crisp up for 2-3 minutes. Flip carefully with a spatula and toast the other side for another 2-3 minutes. The cheese should be gooey, and the tortilla should be golden all over. Do this for all your quesadillas.
05 -
Eat them hot! Add dollops of crema or sour cream, salsa on the side, and some guac or creamy avocado slices.
# Notes:
01 -
If you're marinating for longer than 20 minutes, separate the veggies from the chicken to avoid any food safety issues.