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Need a quick and easy meal, snack or appetizer that tastes amazing? Try these Fajita Quesadillas anytime!
Sometimes being an adult means eating whatever the heck you want. Klondike bar and a handful of peanut M&M’s. Yeah, that’s supper. And sometimes it means scrounging through the fridge to use up that extra chicken and produce from the weekend because you are too cheap to let those last few scraps go to waste. I am that cheap. And we had company coming. Way to make an impression, right?
So this quick fix fajita was born of leftover chicken chunks, veggies, and the last remaining drips of baja seasoning. With some tortilla chips, salsa and quick (like melt that Velveta in the microwave quick) it was a dinner to feed some hungry men. Paper towels fell victim and fingers were licked. No one complained about my less than stellar menu.
Some nights, I call that a win.
Fajita Quesadillas
Ingredients
- 1 tbs olive oil
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- 1/4 onion diced
- 1 lbs leftover cooked chicken chopped
- 1 packet fajita seasoning
- 1/3 cup water
- dash of oregano
- dash of red pepper flakes
- 1/2 teas cumin
- 2 tbs Baja Chipotle Marinade
- 6 to rtillas
- 1/3 cup shredded cheese
- sour cream and salsa for toppings
Instructions
- In a large skillet over medium heat, swirl the olive oil to coat the pan. Add the peppers and onion and cook until soft, about 5 minutes. Add the chopped chicken and heat through. Add the seasoning, water, spaces, and marinade and stir to coat. Lower heat to a simmer and mix until all liquid is almost absorbed.
- Meanwhile, preheat panani press, grill, or another skillet to make the quesadillas in. Spray the surface with a quick burst of cooking spray and lay a tortilla on in. Spoon in chicken mixture and top with cheese and another tortilla. Press. Cook until tortilla is golden brown and cheese is melted, flipping if needed (if using a panini press don't flip. That would be silly.)
- Carefully transfer to a cutting board and, using a pizza cutter, slice and serve with desired fixings.
- Get messy and enjoy.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE
Tieghan says
Love this! So my kind of quesadilla!
Erin @ The Spiffy Cookie says
I am right there with you with using up every last bit of scrap ingredients and leftovers. It’s not cheap, it’s resourceful!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
My, oh my. This looks so good that I might just have to make the leftovers so I can pull it together. 🙂
Julia says
I’d probably eat anything you put in front of me. Not because I’m a pig (although, if it quacks like a duck…) but because you don’t make crap. Do you love my backhanded compliment? I know you do 😉
Deb says
The best recipes are often the result of making do with whatever is on hand. Great job, Girl!