Fajita Chicken Quesadillas
Servings: 15 servings
Ingredients
To Make Bulk Filling
- 5 lbs chicken breast or thighs cut into strips
- 5 bell peppers cut into strips
- 1-2 onion cut into strips
- 2-3 Tbsps olive oil
- Salt pepper, garlic powder to taste
- Your favorite fajita seasoning to taste
- 1 tsp garlic powder and ½ tsp each of oregano cumin, paprika, salt, pepper, chile powder, onion powder
To Make An Individual Quesadilla
- 1 Torilla
- 1 Tbsp cooking oil
- ½ cup Cheese
- ⅔ Cup Fajita filling
- Optional Sauce of choice and sour cream to serve
Instructions
- Preheat oven to 425°F.
- In a large bowl, add cut peppers and onions, seasoning them with salt, pepper and garlic with about 1 Tbsp of olive oil. Mix until combined.
- Get out a large sheet pan and spread the peppers and onions flat on ½ of the tray.
- Next, in a bowl add in chicken, olive oil and seasoning. Mix until the chicken is covered and spread on the other half of the sheet pan so every piece is flat to help cook evenly.
- Bake in the oven for 30-40 minutes or until the chicken is at least 165°F and the peppers are roasted.
- Preheat a pan large enough to fit your tortilla and add cooking oil.
- Place the tortilla down carefully in the pan and let it cook while adding filling to ½ of the tortilla; using cheese first to “seal” the quesadilla.
- Fold over top and press flat.
- Let it cook until desired crispiness on both sides (flip to get both sides crispy) and remove from the pan carefully.
- Let your quesadilla sit a minute or two to cool and serve with your favorite sauce or a dollop of sour cream. Enjoy!