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Chicken Fajita Quesadilla

  • Chicken Fajita Quesadilla
PREP: 10 minutes
COOK: 10 minutes
What do you get when you melt cheese over your favorite Mexican dish? Chicken Fajita Quesadillas!  Perfect for a weeknight or game day menu! Marinated chicken is grilled with peppers and onions, then baked in flour tortillas for quesadillas. Cut into smaller triangles for your next game day party!


1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained, retain juice
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne chili powder
1/2 teaspoon ancho chili powder
Juice from 1 lime
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 yellow onion, sliced
1 tablespoon extra virgin olive oil
1/2 cup orange juice
2 garlic cloves, minced
1/3 cup chopped fresh cilantro
Salt and black pepper to taste
1 pound boneless skinless chicken tenderloin, or chicken breasts cut into strips
8 (6 inch) flour tortillas
2 cups shredded Mexican blend cheese


  • Preheat oven to 350o F.
  • For the Fajita Marinade combine the retained tomato juice, oregano, paprika, cumin, cayenne chili powder, ancho chili powder, lime juice, 1 teaspoon oil, orange juice, garlic, chopped cilantro, salt, black pepper, and ½ the diced tomatoes in a mixing bowl; mix well.
  • Pour marinade into a plastic bag, add chicken. Seal and marinate in the refrigerator for 1 to 2 hours.
  • Heat remaining oil in a large skillet. Remove chicken from marinade and place in skillet. Cook until the chicken is no longer pink. Cut cooked chicken into bit-size pieces. Add in onion, peppers, and remaining diced tomatoes. Cook and stir until the vegetables have softened, about 10 minutes.
  • Cover a cookie sheet with foil.
  • Top half of the each tortilla with chicken and vegetable mixture. Sprinkle with cheese and fold the tortilla in half and place on baking sheet. Repeat until all tortillas are complete.
  • Bake quesadillas in the oven until the cheese has melted, about 10 minutes. Remove from oven and serve.
  • Options: Cut completed quesadillas in half for party size. Top with sour cream and chopped cilantro.

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