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Fajita Quesadillas

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Ingredients

Adjust Servings:
1 lb flank steaks or 1 lb chicken breast, marinated
chopped garlic (in a jar is easiest)
2 tablespoons cooking oil
1 lime
3 teaspoons worcestershire sauce
3 teaspoons liquid smoke (mesquite flavor my favorite)
1 large white onion
2 large green bell peppers
2 cups grated cheddar cheese (both is better) or 2 cups grated monterey jack cheese (both is better)
flour tortilla
guacamole (recommended) (optional)
salsa (recommended) (optional)
salt and pepper

Nutritional information

514.9
Calories
316 g
Calories From Fat
35.1 g
Total Fat
16.8 g
Saturated Fat
105.8 mg
Cholesterol
457.7 mg
Sodium
10.9 g
Carbs
2.4 g
Dietary Fiber
4.6 g
Sugars
39.3 g
Protein
321g
Serving Size

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Fajita Quesadillas

Features:
    Cuisine:

    I loved the marinade! The lime added a definite zing. used chicken. I also added some thinly sliced mushrooms and yellow squash to the onions and peppers (I also like veggie quesadillas)...I finished cooking this long before we would have been seated at my favorite Mexican restaurant tonight and believe me, this recipe definitely rivaled their quesadillas!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fajita Quesadillas, A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours , I loved the marinade! The lime added a definite zing used chicken I also added some thinly sliced mushrooms and yellow squash to the onions and peppers (I also like veggie quesadillas) I finished cooking this long before we would have been seated at my favorite Mexican restaurant tonight and believe me, this recipe definitely rivaled their quesadillas!, Made with chicken, red, green and yellow peppers, and a Mexican cheese blend Glad I only used 1 tsp liquid smoke, 3 tsp would be overpowered the dish for me


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    Steps

    1
    Done

    Cut Flank Steak Into Strips 1/4-Inch Wide and 3 Inches Long and Marinate in Worcestershire Sauce, Liquid Smoke, Juice of 1 Lime and Garlic For 20 Minutes.

    2
    Done

    (note: Boneless Skinless Chicken Breasts Should Be "fileted" in Half Before Cutting Into 1/4x3-Inch Strips).

    3
    Done

    While Meat Is Marinating, Cut Onion and Bell Pepper Into 1/4-Inch Wide Strips and Heat in Non-Stick Skillet With Oil Until They Begin to Sweat (don't Let Them Become Too Soft).

    4
    Done

    Remove Them to a Paper Plate to Drain.

    5
    Done

    Drain Meat and Brown in Same Skillet Until Done.

    6
    Done

    Remove to Paper Plate to Drain.

    7
    Done

    Wipe Out the Skillet So It Is Dry and Begin to Reheat It Over a Medium Heat.

    8
    Done

    Take One Tortilla and Put a Small Amount of Grated Cheese, 1/4 of the Meat (or Amount to Suit), Onion and Bell Pepper to Suit and Cover With Another Small Amount of Grated Cheese and Top With a Tortilla.

    9
    Done

    Carefully Put "tortilla Sandwich" in the Heated Dry Skillet and Cook Until Cheese Melts (about 60-90-120 Seconds). Flip and Cook on Other Side Same Amount of Time.

    10
    Done

    Tortilla Will Take on a Lovely "tanned" Appearance and Become Just Slightly Crispy.

    11
    Done

    This Dinner Sounds Involved but Is Actually Quite Simple and Very Quick.

    12
    Done

    Kids and Adults Both Will Love It Served With Iced Tea, Pico De Gallo, Guacamole and Salsa.

    13
    Done

    Enjoy!

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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