Crispy Chicken Fajita Quesadillas

Charred, fajita-seasoned chicken with onion, bell pepper and jalapeño, layered with melty Colby Jack between two crispy tortillas.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

1-1 1/2 lb boneless, skinless chicken thighs or breast, cut into small bite-size pieces
1/2 yellow onion roughly chopped
1 medium bell pepper roughly chopped
1 packet fajita seasoning about 1 oz, or 2 to 3 tbsp homemade
avocado oil a drizzle, plus 1 tbsp for the skillet
1 jalapeño finely diced
6-8 soft-taco-size flour tortillas
3-4 cups shredded Colby Jack cheese about 1 cup per quesadilla
sour cream, salsa and guacamole for serving

In a bowl, toss the chicken, onion and bell pepper with the fajita seasoning and a drizzle of avocado oil until evenly coated.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken mixture and let it cook undisturbed until it develops color and char, then toss and let the other sides char. Cook until the chicken is cooked through.
Toward the end of cooking, stir in the diced jalapeño.
Heat a second skillet over medium-low. Add one tortilla and cover it with a generous layer of cheese. Spread an even layer of the chicken mixture on top, then a lighter layer of cheese, and top with a second tortilla.
Cook until the bottom is golden brown and the cheese is mostly melted. Carefully flip and cook until the second side is golden and crispy and the cheese is melted through.
Repeat with the remaining tortillas and filling. Slice into wedges and serve with sour cream, salsa and guacamole.

Make them any size. Bigger tortillas just mean fewer, heavier quesadillas.

Leftover filling keeps 3 to 4 days in the fridge. Reheat cooked quesadillas in a dry skillet over medium-low heat to bring the crispy back.