Chicken Fajita Quesadilla
What do you get when you melt cheese over your favorite Mexican dish? Chicken Fajita Quesadillas! Perfect for a weeknight or game day menu! Marinated chicken is grilled with peppers and onions, then baked in flour tortillas for quesadillas. Cut into smaller triangles for your next game day party!
1/2 teaspoon dried oregano1 tablespoons paprika1 tablespoon cumin1/2 teaspoon cayenne chili powder1/2 teaspoon ancho chili powderjuice from 1 lime1 red bell pepper, sliced into strips1 yellow bell pepper, sliced into strips1 yellow onion, sliced1 tablespoon extra virgin olive oil1/2 cup orange juice2 garlic cloves, minced1/3 cup chopped fresh cilantroSalt and black pepper to taste1 pound boneless skinless chicken tenderloin, or chicken breasts cut into strips8 (6 inch) flour tortillas2 cups shredded Mexican blend cheese
- Preheat oven to 350° F.
- For the Fajita Marinade combine the retained tomato juice, oregano, paprika, cumin, cayenne chili powder, ancho chili powder, lime juice, 1 teaspoon oil, orange juice, garlic, chopped cilantro, salt, black pepper, and ½ the diced tomatoes in a mixing bowl; mix well.
- Pour marinade into a plastic bag, add chicken. Seal and marinate in the refrigerator for 1 to 2 hours.
- Heat remaining oil in a large skillet. Remove chicken from marinade and place in skillet. Cook until the chicken is no longer pink. Cut cooked chicken into bite-sized pieces. Add in onion, peppers, and remaining diced tomatoes. Cook and stir until the vegetables have softened, about 10 minutes.
- Cover a cookie sheet with foil.
- Top half of the each tortilla with chicken and vegetable mixture. Sprinkle with cheese and fold the tortilla in half and place on baking sheet. Repeat until all tortillas are complete.
- Bake quesadillas in the oven until the cheese has melted, about 10 minutes. Remove from oven and serve.
- Options: Cut completed quesadillas in half for party size. Top with sour cream and chopped cilantro.