Chicken Fajita Quesadillas with Dipping Sauce

Ingredients

• 8 tortillas (Use 6–8 tortillas as needed.)
• 2 lb boneless chicken (Sliced.)
• 1 green bell pepper (Sliced.)
• 1 red bell pepper (Sliced.)
• 1 red onion (Sliced.)
• 1 cup mozzarella cheese (Shredded.)
• salt (To taste, for the chicken and vegetables.)
• 1 tbsp black pepper (For seasoning the chicken and vegetables.)
• 1 tbsp Cajun seasoning
• 1 tsp paprika powder
• 1 tbsp garlic powder
• fresh cilantro (Chopped, for garnish.)
• 3 tbsp oil (Used to season and cook the chicken and vegetables.)
• 0.5 cup mayonnaise (For the dipping sauce.)
• 0.5 cup sour cream (For the dipping sauce; additional sour cream may be served on the side.)
• 2 tbsp jalapeños (Diced.)
• salt and black pepper (To taste, for the dipping sauce.)
• 1 tbsp fresh garlic (Freshly minced.)
• 1 tsp red chili flakes
• guacamole (For serving on the side; quantity not specified.)

Steps

1. 1

   Season the sliced chicken with salt, black pepper, garlic powder, Cajun seasoning, paprika powder, and oil.

2. 2

   Cook the seasoned chicken for 8–10 minutes, or until fully cooked.

3. 3

   Remove the cooked chicken from the skillet. In the same skillet, sauté the sliced green bell pepper, red bell pepper, and red onion until soft.

4. 4

   Season the softened vegetables with salt and black pepper.

5. 5

   Return the cooked chicken to the skillet and mix it with the vegetables.

6. 6

   Place a tortilla in the skillet and add a layer of shredded mozzarella over half of the tortilla.

7. 7

   Add some of the cooked chicken and vegetables to the tortilla.

8. 8

   Top the filling with more shredded mozzarella, then fold the tortilla in half.

9. 9

   Cook the folded quesadilla over medium heat for 4 minutes on each side, flipping halfway through.

10. 10

    Repeat with the remaining tortillas, filling, and cheese as needed.

11. 11

    Garnish the quesadillas with fresh chopped cilantro.

12. 12

    For the dipping sauce, place the mayonnaise, sour cream, diced jalapeños, salt and black pepper, freshly minced garlic, and red chili flakes in a medium bowl.

13. 13

    Mix all of the sauce ingredients together.

14. 14

    Serve the quesadillas with the dipping sauce, guacamole, and sour cream on the side.

Notes

The source does not specify the tortilla type, the amount of filling per quesadilla, or the exact quantity of cilantro, guacamole, and side sour cream. It also does not specify the number of quesadillas produced from the 6–8 tortillas.

Nutrition per serving

• main
• Mexican
• quesadilla
• chicken
• stovetop
• pan-cooked
• high-protein
• family-friendly