Chicken Fajita Quesadillas
Chicken Fajita Quesadillas are made with onions, poblano peppers and mixed cheeses.
The poblano pepper is mild and adds a great flavor to the quesadillas!
Watch the video for this recipe!
I used to order these all of the time at one of my favorite Mexican Food Restaurants, On the Border. Now I always have a hard time choosing between these and the enchiladas.
What I liked the most about their quesadillas is the green peppers inside. The peppers are not spicy whatsoever, which I liked. I like spice, but not necessarily in my quesadilla.
So I went to the restaurant’s website and the ingredients were listed right there for my convenience. The green goodness was poblano pepper.
This pepper is from Mexico, but stores are offering various foods from different regions these days, so this pepper was not hard to find.
I found this pepper at my local Walmart and was beyond happy! I also ended up finding a new frozen chicken fave at Walmart by John Soules Fully Cooked Chicken Fajitas.
They are modestly seasoned so I added a little seasoned salt and they were just right.
You will need:
- John Soules fajita chicken
- Large flour tortillas
- Monterey Jack cheese
- Sharp cheddar cheese
- Butter
- Sour cream
- Poblano pepper
- Yellow onion
- Lawry’s seasoned salt
Let’s do a quick run of how this goes:
- Saute’ your chicken and veggies in cooking spray.
- Spread butter on one side of your tortilla and sour cream on the other side. (This can get a little tricky).
- On the sour cream side, layer your chicken, cheese, onions and peppers.
- Place the second tortilla on top.
- Spray your skillet with cooking oil and cook until the tortilla starts to become crispy.
- Flip and repeat!
- Remove the quesadilla from the skillet and allow to cool for a few minutes before cutting as desired.
You want to make sure to add the sour cream and to use two kinds of cheese. The recipe calls for Monterey jack and sharp cheddar cheeses.
These two items really make this recipe. As always, I hope you enjoy this recipe!
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Ingredients
- 1 lb of John Soules fajita chicken
- 4 large flour tortillas
- 1/2 c of Monterey Jack cheese
- 1/2 c of sharp cheddar cheese
- 2 tbsps of butter
- 2 tbsps of sour cream
- 1/4 c of poblano pepper
- 1/4 c of onion
- 1/2-1 tsp of Lawry's seasoned salt
Instructions
- In a skillet, sauté your chicken and veggies in cooking spray.
- Spread butter on one side of your tortilla and sour cream on the other side.
- On the sour cream side, layer your chicken, cheese, onions and peppers.
- Place the second tortilla on top.
- Spray your skillet with cooking oil and cook until brown/tortilla starts to become crispy.
- Flip and repeat!
- Remove the quesadilla from the skillet and allow to cool for a few minutes before cutting as desired.
Thanks to you, Ashley, I keep this chicken and other ingredients in my fridge for your great and easy recipe. Forget about “Taco Tuesday” when you can have “Quesadilla Any Night”!!!
That’s awesome! It’s all about convenience. Anytime Nancy!
I love a good quesadilla, and I think after you reading your post, my mistake in making at home was not including the poblano peppers and buttering my tortilla!
I’m glad I could help! I hope they come out better next time.
Ohh yum!!! We actually made quesadillas for the first time a few weeks ago and loved them, might have to try these ones!
Thank you! I hope you get a chance to make them!