These quesadilla are excellent for meal preps and truly easy to make. Each component works with so many Mexican inspired meals like burrito bowls, nachos, tacos and quesadillas. That’s the beauty of Mexican food or at least homemade Cal-Mex. Fajita style quick stir fry veggies are also an excellent way to add more veggies into one’s diet, so easy to make and loved by all.
I’m not the kinda a mom who sneaks veggies into kids meals, it can be hard but I found telling kids the importance of vegetables and eating clean is the natural thing to do. They learn to enjoy vegetables when you start them young, its not so intimidating or strange to eat veggies. Try fun ways to present veggies. my kids loved raw veggies with dipping sauces or added to rice or pasta, and even added to their smoothies if they were a little sweet. Fajita quesadilla is one of their favorite ways to eat veggies even now when they’re older. I make them even now because it’s such crowd pleaser and fun to put together.
Fajita Quesadilla, SERVES 3-4 as main meal
- 1 pound Boneless skinless chicken tenders or breasts, cut into thin slices
- 1 medium red onion, sliced thin, save some for salsa
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1-2 medium poblano or 1 green bell pepper, thin, I prefer poblano
- 1-2 tbsps olive oil
- 1 Lime, juiced
- ¼ cup taco seasoning, I like Siete or Wholefoods Brand or homemade
- 2 cups (8oz) shredded pepper jack cheese or strong cheddar
- 6 -10″ burrito sized tortillas, wholewheat preferred, but you can use what you like
- SREVING SUGGESTIONS
- sour cream
- Guacamole
- Pico de Gallo
- shredded cabbage
- INSTRUCTIONS
- In a large bowl mix the taco seasoning, olive oil and lime juice.
- Toss the chicken, red onion and bell peppers together with the marinade. Allow to marinate, covered for 1 hour preferably.
- From here you can stir fry or grill the chicken n veggies in the oven. I’ve done both with good results.
- To grill Preheat oven to 375° F.
- Spread the marinated chicken and vegetable mixture onto a rimmed sheet pan. Bake for 15-20 minutes, or until the chicken has cooked through. To add some char to the chicken and veggies, switch to broil for another 3 minutes.
- FOR QUESADILLA Crank up the oven to 400°F.
- In a large bowl mix the fajita chicken and veggies together.
- Line a large baking sheet with parchment paper. Grease the parchment with cooking spray or apply olive oil with a brush.
- Working with one tortilla at a time, sprinkle 2-3 tablespoons of shredded cheese on one half of the tortilla, top it with add 1/3 – 1/2 cup filling on one side of the tortilla, top it with a little more cheese and fold in half and press down without pushing the filling out..
- Arrange prepared quesadillas on a baking sheet and brush or spray with oil.
- Bake on center rack for 10-12 minutes until golden brown and crispy.
- Serve with remaining sour cream, fresh Pico de Gallo, gucamole.
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