Chicken Fajita Quesadillas

Quesadillas are a perfect weeknight meal when you need something quick and easy to put on the table.  However, quick and easy doesn't have to mean boring.  These also work great as an appetizer.

These quesadillas are full of chicken, bell peppers, onions, jalapeno, cilantro, and cheese.  The chicken is flavored with lime juice, cayenne pepper, ground cumin and garlic.  The lime juice makes for an extremely quick marinade, especially when you cut the chicken into small chunks, which also speeds up the cooking time.  Make sure you use a good quality cheese for these - grating your own cheese instead of buying the shredded stuff will add so much more flavor.  I used a blend of about half each of sharp cheddar and pepperjack but if you don't want them to be as spicy, Monterrey jack would be a good alternative.

Chicken Fajita Quesadillas

Chicken:

2 boneless, skinless chicken breasts

1/4 cup lime juice 

1 tsp cayenne pepper

1 tsp ground cumin

1 clove garlic, minced

1/2 tsp salt

Cut the chicken into approximately 1" chunks and sprinkle with salt.  In a large Ziploc, combine lime juice, garlic and spices, add chicken and let sit about 15 minutes while you prepare the remaining ingredients.

Quesadillas:

4 large flour tortillas

1 bell pepper

1/2 onion

2 jalapeno peppers

1 cup cheese

Handful of cilantro

1 T canola oil plus more if desired for cooking quesadillas

Slice bell peppers and onions into long thin strips.  Grate cheese and set aside. 

Heat a large skillet over medium high heat with 1 T canola oil, add chicken, peppers and onions and cook about five minutes, turning occasionally until cooked through.  Wipe out skillet with a paper towel and reduce heat to medium-low.  You can add a little oil to the pan, but I don't usually think its necessary and I prefer to save the calories and fat. 

You have two options for assembling the quesadillas.  You can use one tortilla and put the filling on half and fold it over - which does make it easier to flip the quesadilla - or build the quesadilla on the entire tortilla and then cover with a second tortilla.  I use both methods, it just depends on the day.  To assemble, layer on chicken, peppers, onions and jalapenos and top with cheese.  Tear cilantro and sprinkle over the top.  Fold or cover and transfer to skillet.  Cook about 3-4 minutes per side, until cheese is melted and tortilla is golden brown.  Cut into wedges and serve.