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Chicken and Grilled Veggie Quesadillas ~ Grilled Flavor from Your Stove Top
You can get that amazing grilled flavor that you love from Mexican restaurants at home right on your stove top with Chicken and Grilled Veggie Quesadillas! The secret is in the browning of the peppers and onions in just a bit of olive oil, which gives you that sweetness characteristic of fajita vegetables.
Make Chicken and Grilled Veggie Quesadillas Ahead for A Quick Meal
If you are a family on the go, cook up the chicken and veggies in advance and warm them up in the shell when you bake the quesadillas! You’ll have a great meal quickly and easily with just a little prep work a day or two before. It’s great for those nights where you only have a few minutes in between events, but you don’t want to eat out. You can even make Chicken and Grilled Veggie Quesadillas, wrap them in foil, and eat them on your trip from one place to the next!
Ingredients
- 2 lbs chicken breast, boneless and skinless
- 2 pkg fajita seasoning
- 2 bell peppers, any color
- 2 medium onions, any color
- 2 T olive oil
- 2 C shredded Mexican cheese
- 6 large flour tortillas
Instructions
- Cut the chicken into bite sized pieces. Place in a large bowl and toss with the fajita seasoning. Let marinade for about an hour.
- Slice the peppers and onions.
- Heat the olive oil in a sauté pan over medium high heat. Add the peppers and onions, sautéing until the edges brown and the peppers are crisp tender. Remove to a bowl.
- Add the chicken and sauté until no longer pink in the center and browned.
- At this point, you can place in a Crock-Pot to keep warm, or continue to make quesadillas.
- Place a four tortilla on an ungreased cookie sheet. Fill with 1/6th of the chicken, peppers, onions, and cheese. Fold in half.
- Place in a 400 degree F oven until cheese starts to bubble and tortilla is soft.
- Remove to a plate and cut into quarters. Serve with sour cream, guacamole, or salsa.
Make Chicken and Grilled Veggie Quesadillas for Your Next Sporting Party
Toss the sauteed chicken and veggies in your Crock-Pot to keep them warm for your next baseball or hockey party! It will only take a few minutes in the oven for a crispy treat of Chicken and Grilled Veggie Quesadillas!
2 lbs chicken breast, boneless and skinless
2 pkg fajita seasoning
2 bell peppers, any color
2 medium onions, any color
2 T olive oil
2 C shredded Mexican cheese
6 large flour tortillas
Cut the chicken into bite sized pieces. Place in a large bowl and toss with the fajita seasoning. Let marinade for about an hour.
Slice the peppers and onions.
Heat the olive oil in a sauté pan over medium high heat. Add the peppers and onions, sautéing until the edges brown and the peppers are crisp tender. Remove to a bowl.
Add the chicken and sauté until no longer pink in the center and browned.
At this point, you can place in a Crock-Pot to keep warm, or continue to make quesadillas.
Place a four tortilla on an ungreased cookie sheet. Fill with 1/6th of the chicken, peppers, onions, and cheese. Fold in half.
Place in a 400 degree F oven until cheese starts to bubble and tortilla is soft.
Remove to a plate and cut into quarters. Serve with sour cream, guacamole, or salsa.
Next time you have a gathering, make up a batch of Chicken and Grilled Veggie Quesadillas and get the party started!
Debi Booth says
March 11, 2013 at 5:17 amWe had Beef Quesadillas for lunch on Sunday…I cut the flour tortillas in quarters before placing in the oven, served with separate containers of beef, cheese, veggies ,spring mix. Allowed each person to put together their own quesadilla…but I like the idea of putting it all together before placing in oven…Thanks for the tip!