This is one of the Pepple Household's go-to meals. These Chicken Fajita Quesadillas are delicious, easy, quick, and best of all, cheap! Not only do Lee and I love them, but our son Adam has grown very fond of them as well...but lets be serious, he really is all about the cheese and quesadilla part. There really isn't to much to say about this one, it's just one of those goodies that doesn't take a lot of effort that everybody needs in their arsenal. So, put this recipe in yours and give it a try. Don't forget to let me know what you think in the comments!
Chicken Fajita Quesadilla
Prep time: 10m | Cook time: 30min | Total time: 40min | Yield: 4 servings
- 1 Lbs. Chicken, sliced
- 1 red pepper, seeded and sliced
- 1 jalapeno, seeded and sliced
- 1 package Old El Paso fajita mix
- 2 Cups shredded cheddar cheese, divided
- 4 flour tortilla, 12"
- canola oil, as needed
- Heat a large saute pan over medium heat, add in a tablespoon of canola oil and brown the sliced chicken. Add in the sliced red pepper and jalapeno. Cook until softened. Add in the fajita seasoning and 1/2 cup of water. Stir and cook until thickened. Remove from heat.
- Heat a large saute pan over medium heat. Add in a tablespoon of canola oil. Lay tortilla down in pan, on one half of the tortilla add 1/4 cup of shredded cheddar, 1/4 portion of chicken, 1/4 portion of peppers, and fold the other half of the tortilla. Cook tortilla until golden brown, about 2 minutes, flip over and brown the other side. Repeat process with remaining tortillas. Cut, serve, and enjoy!
Ahhhh life is just so good right now! It has been busy, but it has been also filled with many blessings. As of last week I officially put 200,000 miles on my Prius and have drove through the state of Ohio, in it's entirety a total of 8 times since Thanksgiving!
But all of this driving was not in vein, I had to drive to Indiana last week to officially accept my job offer as a Territory Manager for Ecolab! It just felt so good after working so hard to earn my degree to sign a paper that more than doubled my annual salary. Now the next step of the journey is to pack up our house and move on out to Fort Wayne, IN to officially begin the next chapter. I start my new job next week, but won't be leaving Happy Valley until the 25th. Lots of emotions since I have been living in this area now for 28 years. But, mostly I am full of excitement!
I have also been working hard the past few weeks to re-establish my blog, rekindle some old flames with my fellow foodies, and update Happy Valley Chow. Be sure to check out the updated "About Me" page (Assuming you want to better know the man behind the curtain) and definitely check out my new "Store" that has a few different pages of products and cookbooks that I use on a regular basis. Thanks again everybody for being such great supporters and always stopping by to say hello. You guys are awesome and I hope you keep coming back to visit!