Crispy Chicken Fajita Quesadilla
Shredded rotisserie chicken tossed with sautéed peppers and onions, melted between two flour tortillas until golden and crispy. Serve with tortilla chips, fresh tomatoes, and red onion for a quick, craveable tex-mex snack.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 2 medium bell peppers (red or yellow), sliced thin
- ½ medium red onion, sliced thin
- 4 6-inch flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tbsp butter
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high until foaming, about 60 seconds.
- 2
Add peppers and onion, cook until soft and lightly charred, stirring occasionally, about 5 minutes.
- 3
Stir in shredded chicken and warm through, about 90 seconds, then transfer to a plate.
- 4
Wipe the skillet clean. Place one tortilla flat, top half with cheese, then spoon chicken-pepper mixture on top.
- 5
Top with more cheese and a second tortilla. Butter the top of the tortilla lightly.
- 6
Cook over medium-high heat until bottom is golden brown and crispy, about 2 minutes, then carefully flip.
- 7
Cook the other side until golden and cheese is fully melted, about 90 seconds, then slide onto a cutting board.
- 8
Cut into quarters and serve immediately with tortilla chips, sliced tomatoes, and raw red onion.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- plate
- spatula
- cutting board
- knife
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