Description
Crisp on the outside and juicy inside, these chicken fajita quesadillas are lunch box friendly, and even make a great party appetizer!
Please enable JavaScript in your browser to complete this form.
Ingredients
6Chicken Thighs, skinless and boneless
2tablespoonsOil, divided
3tablespoonsFajita Seasoning, See Note 1
1teaspoonSalt
1tablespoonGarlic, minced
3/4cupOnions, chopped
3/4cupBell Peppers, chopped
6-7Flour Tortillas, 8 inch
1cupLeftover Mexican Rice, or white rice
2-3cupsCheese, I used mozzarella and mind cheddar (grated)
Sour Cream , for serving
Instructions
Dice the chicken thighs into small pieces (between 1/4″ to 1/2″ in size) and add a teaspoon of oil, fajita seasoning, minced garlic and salt. Mix it up and marinate for 15 minutes.
Once the chicken is marinated, heat a tablespoon of oil in a skillet and add the chicken. Cook the chicken for 5-7 minutes till its cooked through and slightly crispy on the outside. Add the onions and bell peppers and stir fry them on high heat with the chicken for another 2 minutes.
To make the quesadillas, place a tortilla on a lightly oiled skillet. Place approximately 1/2 cup chicken filling on one half of the tortilla. Top this up with 2-3 tablespoons mexican rice and at least 1/4 cup grated cheese. Make sure the cheese covers all the filling. Flip the other half of the tortilla over the filling, press it down and cook the quesadilla till its golden brown from the bottom.
