Fajita Chicken Bites (Print Version)
# Ingredients:
→ Seasoning Mix
01 -
¼ teaspoon coarsely ground black pepper (preferred)
02 -
½ teaspoon smoked or regular paprika
03 -
½ teaspoon chili powder
04 -
½ teaspoon ground cumin
05 -
½ teaspoon dried oregano
06 -
½ teaspoon onion powder
07 -
½ teaspoon garlic powder
08 -
1 teaspoon coarse kosher salt (best choice)
→ Quesadilla Components
09 -
8 medium flour tortillas (about 8 inches)
10 -
2 cups shredded Monterey Jack cheese
11 -
1 cup shredded sharp or medium cheddar cheese
12 -
4 cups diced, cooked chicken
13 -
2 tablespoons chicken broth (or just water)
14 -
1 tablespoon oil (olive or vegetable works well)
15 -
2 medium-sized bell peppers (any color, thinly sliced)
16 -
1 large onion (cut into thin half-moon slices)
17 -
2 to 3 cups optional sliced mushrooms
# Instructions:
01 -
Grab a small bowl and toss in all your seasoning ingredients like garlic powder, onion powder, coarse salt, oregano, cumin, black pepper, chili powder, and smoked paprika. Stir everything together using a fork or small whisk until you can't see the separate spices anymore. This easy homemade mix gives an authentic Tex-Mex feel, minus any store-bought extras.
02 -
Put your pre-cooked chicken bits into a medium-sized bowl. Sprinkle half the spice mixture over the top and stir or toss the chicken around so it's covered well. Let it rest while you get the veggies going—it'll soak up even more of that tasty seasoning as it sits there.
03 -
Warm up a 12-inch skillet over medium heat and drizzle in the oil. Toss in the sliced onions, peppers, and mushrooms (if you're using them), then scatter the rest of your spice mixture over everything. Stir occasionally while cooking, and let the veggies soften and the onions turn glossy, around 5-7 minutes.
04 -
Pour a couple of tablespoons of chicken broth or water into the pan with the veggies. This will help pick up any bits sticking to the pan and add extra flavor. Keep it on the heat for another 2-3 minutes until most of the liquid cooks away. The veggies should be soft but still have a little crunch.
05 -
Spread out your tortillas on a flat surface. Start by sprinkling some of the cheese on one side of a tortilla. Add some seasoned chicken on top, followed by cooked veggies, then a final thin layer of cheese. Close the tortilla by folding the bare side over, making them look like half-moon shapes.
06 -
Heat up your fresh skillet (or griddle) over medium-low to medium heat. Swirl in a tiny bit of oil for a crispier finish if you'd like. Place one or two folded tortillas in the pan and let them cook for 2-3 minutes until the underside is golden-brown. Flip carefully, then cook for another couple of minutes, pressing gently with a spatula to help them stick and melt the cheese inside.
07 -
Move your finished quesadillas to a cutting board and slice them into triangular pieces with a knife or pizza cutter. Serve them right away while they're hot and gooey. Add dips like salsa, sour cream, or guac on the side. If making a big batch, you can keep them warm on a baking sheet set in a 200°F oven while finishing the others.
# Notes:
01 -
These hand-held quesadillas pack tons of fajita taste into a cheesy, crunchy meal that works for dinner, snacks, or small party bites.
02 -
Freshly shredded cheese melts so much better than the pre-packaged stuff, which often has coatings that mess with its texture.
03 -
Switch up this version however you want by using different veggies, cheeses, or even swapping the chicken for steak or tofu.