Chicken Fajita Quesadillas are made with onions, poblano peppers, and mixed cheeses. The poblano pepper is mild and adds a great flavor to the quesadillas!
This recipe is fun to eat as either an appetizer or a meal. This recipe calls for large tortillas so these will be big enough to be considered a meal. I used to order these all of the time at one of my favorite Mexican Food Restaurants, On the Border.
What I liked the most about their quesadillas is the green Poblano peppers inside. The peppers are not spicy whatsoever, which I liked. They just add a nice subtle flavor to the quesadillas.
More recipes ---> Restaurant-Style Salsa, Loaded Baked Potato Wedges, Cheeseburger Sliders, Popcorn Chicken, Fried Okra, Baked Macaroni and Cheese
Ingredients needed for the Quesadillas:
- John Soules fajita chicken
- Large flour tortillas
- Monterey Jack cheese
- Sharp cheddar cheese
- Unsalted Butter
- Sour cream
- Poblano pepper
- Yellow onion
- Seasoned salt
Steps to make the recipe:
Saute' your chicken and veggies in cooking spray. Spread butter on one side of your tortilla and sour cream on the other side. (This can get a little tricky).
On the sour cream side, layer your chicken, cheese, onions, and peppers. Place the second tortilla on top.
Spray your skillet with cooking oil and cook until the tortilla starts to become crispy. Flip and repeat!
Remove the quesadilla from the skillet and allow to cool for a few minutes before cutting as desired.
The Poblano pepper is from Mexico, but can be ound is most local stores so it was not hard to find. I found the pepper at my local Walmart.
The same placed I ended up finding the chicken for this recipe. The chicken is modestly seasoned so you can really control your flavors. I really love the convenience of pre-cooked chicken. A real time saver.
Frequently Asked Questions:
Only add just enough oil/cooking spray to your pan.
Store them in an airtight container in the refridgerator.
They can be reheated in the microwave, oven or skillet. When reheating in a skillet or the oven, I don't recommend adding any oil or cooking spray.
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Ingredients
- 1 lb fajita chicken
- 4 large flour tortillas
- ½ c Monterey Jack cheese
- ½ c sharp cheddar cheese
- 2 tbsps unsalted butter
- 2 tbsps sour cream
- ¼ c poblano pepper
- ¼ c yellow onion
- ½-1 tsp seasoned salt
Instructions
- In a skillet, sauté your chicken and veggies in cooking spray.
- Spread butter on one side of your tortilla and sour cream on the other side.
- On the sour cream side, layer your chicken, cheese, onions, and peppers.
- Place the second tortilla on top.
- Spray your skillet with cooking oil and cook until brown/tortilla starts to become crispy.
- Flip and repeat!
- Remove the quesadilla from the skillet and allow to cool for a few minutes before cutting as desired.
Nancy G says
Thanks to you, Ashley, I keep this chicken and other ingredients in my fridge for your great and easy recipe. Forget about "Taco Tuesday" when you can have "Quesadilla Any Night"!!!
Ashley Frederick says
That's awesome! It's all about convenience. Anytime Nancy!
janna says
I love a good quesadilla, and I think after you reading your post, my mistake in making at home was not including the poblano peppers and buttering my tortilla!
Ashley says
I'm glad I could help! I hope they come out better next time.
JC Cross-Jones says
Ohh yum!!! We actually made quesadillas for the first time a few weeks ago and loved them, might have to try these ones!
Ashley says
Thank you! I hope you get a chance to make them!