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.
- 1 tbs olive oil
- ½ red pepper diced
- ½ yellow pepper diced
- ¼ onion diced
- 1 lbs leftover cooked chicken chopped
- 1 packet fajita seasoning
- ⅓ cup water
- dash of oregano
- dash of red pepper flakes
- ½ teas cumin
- 2 tbs Baja Chipotle Marinade
- 6 to rtillas
- ⅓ cup shredded cheese
- sour cream and salsa for toppings
- 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.