Skillet Chicken Fajita Quesadillas with Peppers and Onions

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts, thinly sliced
• 4 (10-inch) large flour tortillas
• 3 bell peppers (mixed colors), sliced
• 1 large yellow onion, sliced
• 2.5 cups shredded Mexican cheese blend
• 3 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• as needed sour cream and salsa for serving

Instructions

1. 1In a bowl, toss the thinly sliced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until every strip is coated.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook 4–5 minutes, stirring once, until browned and cooked through to 165°F. Transfer to a plate.
3. 3In the same skillet add the remaining oil. Add sliced peppers and onion, season with remaining salt, and cook 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges.
4. 4Return the chicken to the skillet, squeeze in the lime juice, and toss everything together for 1 minute. Transfer the entire fajita mixture to a bowl and wipe the skillet clean.
5. 5Place the skillet back over medium heat. Lay one tortilla in the pan, sprinkle cheese over half, top with a generous scoop of the chicken-pepper mixture, more cheese, and cilantro.
6. 6Fold the empty half of the tortilla over the filling and press gently with a spatula. Cook 2–3 minutes until the underside is deep golden and crisp, then carefully flip and cook another 2–3 minutes until cheese is fully melted and both sides are blistered.
7. 7Transfer to a cutting board and repeat with remaining tortillas and filling, keeping finished quesadillas warm in a 200°F oven if needed.
8. 8Slice each quesadilla into wedges, garnish with extra cilantro, and serve hot with sour cream and salsa for dipping.