- 1 lb boneless skinless chicken breast, sliced
- 2 tablespoons oil, divided
- 3 bell peppers, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 4 large flour tortillas
- 2 cups shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: cilantro, salsa, guacamole, sour cream
Step 1: Season the ChickenPat chicken dry, then toss with chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and 1 tablespoon oil. Let it sit while you prep the vegetables. Step 2: Cook the ChickenHeat a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, until browned and cooked through to 165°F. Transfer to a plate. Step 3: Sauté the Peppers and OnionsIn the same skillet, add the remaining oil, bell peppers, and onion. Cook for 5–6 minutes until softened. Add garlic during the last 30 seconds, then return chicken to the skillet. Stir in lime juice and cilantro if using. Step 4: Build the QuesadillasWipe the skillet if needed and lower heat to medium. Place a tortilla in the skillet with a little butter or oil. Add cheese, chicken fajita filling, and more cheese on one half, then fold and press gently. Step 5: Cook Until GoldenCook for 2–3 minutes per side, until the tortilla is crisp and golden and the cheese is melted. Lower the heat if the tortilla browns too quickly. Step 6: Slice and ServeLet the quesadilla rest for 1 minute, then slice into wedges. Serve warm with salsa, guacamole, sour cream, or Greek yogurt lime dip.
