Baked Chicken Fajita Quesadillas

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These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors – tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses.  

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These Baked Chicken Fajita Quesadillas are a perfect way to feed a hungry crowd.  They’re quick and easy to make and they have a delicious combination of healthy ingredients.

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I used 3 different colored bell peppers for this dish, just because I had them.  The recipe only calls for one each of the red and green variety.

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I slice the chicken into thin slices so it cooks quickly and turns out tender every time.  While the chicken cooks in the skillet, I add 2 minced cloves of garlic, the jalapeño  and slices of tomato. The juices from the tomato  turns things into a beautiful stew-like concoction for the chicken, garlic and jalapeño to simmer in.  This makes for really tender and really flavorful chicken for these fajitas!!

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Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.

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I like to add a sprinkling of cheese to the top of each quesadilla while they bake in the oven – more for appearance than anything else.  Then garnish the heck out of these babies.  Be generous with the pico de gallo and guacamole.  Or you can drizzle some enchilada sauce over the top with a good sprinkling of  cojita cheese!baked-chicken-fajita-quesadillasThese Baked Chicken Fajita Quesadillas are truly my favorite quesadilla recipe.  They’re so easy to make and you can’t beat the flavors!  Baking quesadillas in the oven cuts down on your time hanging out over a skillet painstakingly flipping one quesadilla after another.  Pop the whole lot of them in the oven and set the table while they bake.

Enjoy!

~ Deb

Baked Chicken Fajita Quesadillas

Ingredients:

For the Chicken
  • 2 tablespoons extra-virgin olive oil
  • 2 large free-range chicken breasts, cut into short thin slices
  • 1 large tomato, remove most of the seeds and slice
  • 2 cloves garlic, smashed and minced
  • 1/2 - 1 teaspoon jalapeño, minced (optional)
  • pinch of salt and freshly ground black pepper to taste
For the Onions and Peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, cut in half then cut into slices
  • 1 red bell pepper, seeds and core removed and cut into slices
  • 1 green bell pepper, seeds and core removed and cut into slices
For the Quesadillas
  • 4 8" flour tortillas
  • 1 tablespoon extra-virgin olive oil for brushing the cookie sheet and the tops of the tortillas
  • 1 cup grated Mexican cheese blend (or half and half of Monterey Jack and Cheddar)

Directions:

For the Chicken
  1. Heat the oil in a skillet over high heat.  Add the chicken and cook for a minute.  Then stir to cook on the other side.
  2. Add the garlic, jalapeño (if using) and sliced tomato.  Continue to cook for 2 - 3 minutes or until the tomato releases its juices and blends with the chicken into a stew-like mixture.
  3. Season with salt and freshly ground black pepper to taste.
  4. Remove from heat and set aside.
For the Onions and Peppers
  1. Wipe out the skillet.
  2. Heat the olive oil in the skillet over medium high heat.
  3. Add the onion and cook for a minute or two.  Add the bell peppers and cook for another 3 - 4 minutes over medium low heat just until the onions start to brown.
  4. Remove from heat and set aside.
For the Quesadillas
  1. Preheat oven to 375
  2. Brush the cookie sheet or oven proof skillet with olive oil.
  3. Assemble the tortillas on the cookie sheet or skillet.
  4. Divide the chicken and onion/pepper filling evenly between the tortillas.  Sprinkle cheese over the top.
  5. Fold the tortilla over the filling and brush the top of the tortilla lightly with olive oil.
  6. Bake for 10 - 12 minutes or until the tops are lightly browned and crispy, then flip and cook another 5 minutes or so on the other side.  Don't overcook.  You want the tortillas just lightly crispy not brown and hard.
  7. Remove from oven and serve immediately.
  8. Garnish with pico de gallo and guacamole.
Note:  If you're in a hurry - leave the tortilla oven and bake in the oven for a minute until the cheese starts to melt, then fold the tortilla over and place under the broiler for a minute or two. Watch closely so they don't burn.

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