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Quesadillas have long been a staple in Mexican cuisine, celebrated for their delightful combinations of flavors and textures. These delicious treats are more than just a quick meal; they embody versatility, allowing for endless variations that cater to every palate. Whether you are looking for a hearty lunch, a simple weeknight dinner, or a fun dish for a gathering, quesadillas can easily fit the bill.

Easy Chicken Fajita Quesadillas

Indulge in the deliciousness of Sizzling Chicken Fajita Quesadillas! This recipe combines juicy marinated chicken, colorful bell peppers, and gooey cheese, all nestled in warm tortillas for a satisfying meal. Perfect for busy families or gatherings, these quesadillas are easy to prepare and packed with flavor. Customize them with your choice of proteins and veggies, making them a versatile dish everyone will love. Get ready to savor this mouthwatering classic!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 bell pepper (any color), sliced

1 medium onion, sliced

4 large flour tortillas

2 cups shredded Monterey Jack cheese (or cheese of choice)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine chicken strips, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well and let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator for deeper flavor).

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 5-6 minutes, or until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.

      Sauté the Veggies: In the same skillet, add the sliced onion and bell pepper. Sauté for about 4-5 minutes, or until they are tender and slightly caramelized.

        Combine Chicken and Veggies: Return the cooked chicken to the skillet with the sautéed onions and peppers. Stir everything together for a minute, allowing the flavors to meld. Remove from heat.

          Assemble Quesadillas: Lay out two tortillas on a clean surface. On one half of each tortilla, sprinkle a generous layer of shredded cheese, followed by the chicken and veggie mixture. Top with a bit more cheese and fold the other half of the tortilla over.

            Cook the Quesadillas: In a clean skillet over medium heat, add a drizzle of olive oil. Place the folded quesadillas into the skillet and cook for about 3-4 minutes on one side until golden brown. Carefully flip the quesadillas and cook for another 3-4 minutes on the other side, ensuring the cheese is melted.

              Slice and Serve: Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Slice them into wedges and garnish with chopped cilantro. Serve with sour cream and salsa on the side.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4