Fajita Quesadillas

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I think everyone has days where they simply don’t have the time or energy to cook a big meal, but they still want to set something on the table for the family that does not involve a take-out menu and a telephone.

Fajita Quesadillas are the perfect meal for a night like that, whether it was a chaotic work day or a fun-filled weekend…supper is ready!

This post is sponsored by McCormick. All opinions are my own.

Fajita Quesadillas from Cosmopolitan Cornbread

Today the Sunday Supper team is teaming up with McCormick to bring you quick and delicious recipes featuring McCormick’s new Skillet Sauces. The Skillet Sauces come in 7 different varieties to choose from. Each variation includes a recipe using basic ingredients and the pouch has everything you need to create a sizzling skillet of flavor to satisfy the family!

Sunday Supper

I will be using the Fajita with roasted chili, garlic & lime to make you these simply delicious quesadillas.

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To begin, cut a red bell pepper and medium onion into strips.

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Cut a pound of boneless, skinless chicken breasts into thin strips.

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In a large skillet, heat a tablespoon of coconut oil over medium high heat and toss in the chicken strips. Cook until the chicken begins to get golden around the edges, turn it over and cook on the other side. This will take about 8 minutes, depending on the heat.

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Toss in the onion & pepper strips and cook for 3 minutes.

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Pour in the contents of the McCormick skillet sauce packet.

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Reduce the heat to low, stir and simmer for about 3 minutes or until the onion & pepper are just tender.

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Spoon some of the chicken mixture onto a flour tortilla. Top with shredded colby-jack cheese and some guacamole. Now you can serve these just like this as a fajita, but I love a crispy tortilla so I added the step of turning this into a quesadilla.

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Fold the tortilla over and place it in a panini press. Cook it in the press for 1-2 minutes or until the tortilla is crisped and golden.

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Fajita Quesadillas from Cosmopolitan Cornbread

Cut into wedges and serve with some sour cream.

Fajita Quesadillas from Cosmopolitan Cornbread

Enjoy!

Fajita Quesadillas from Cosmopolitan Cornbread
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McCormick has been bringing flavor to the table for nearly 125 years, so who better to bring you the seasoning blends that you need to make your quick supper…super!?

Find ways to put the Skillet Sauces to work for you by checking out the Sunday Supper recipes below, and by visiting the McCormick’s Easy Skillet Dinners Pinterest Board.

Connect with McCormick for more recipe ideas: The McCormick Website | Facebook | Pinterest | Instagram

Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Yield: 6 quesadillas

Fajita Quesadillas

Fajita Quesadillas from Cosmopolitan Cornbread

Fajita Quesadillas are the perfect meal for a busy night, whether it was a chaotic work day or a fun-filled weekend…supper is ready!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 onion
  • 1 red bell pepper
  • 1 Tb coconut oil
  • 1 package (6 oz) McCormick's Fajita with Roasted Chili, Garlic & Lime Skillet Sauce
  • 6 flour tortillas
  • 6 oz. Colby-jack cheese, shredded
  • 1 cup guacamole
  • 1 cup sour cream

Instructions

  1. To begin, cut the red bell pepper and onion into strips.
  2. Cut the chicken breasts into thin strips.
  3. In a large skillet, heat a tablespoon of coconut oil over medium high heat and toss in the chicken strips. Cook until the chicken begins to get golden around the edges, turn it over and cook on the other side. This will take about 8 minutes, depending on the heat.
  4. Toss in the onion & pepper strips and cook for 3 minutes.
  5. Pour in the contents of the McCormick Skillet Sauce packet. Reduce the heat to low, stir and simmer for about 3 minutes or until the onion & pepper are just tender.
  6. Spoon some of the chicken mixture onto a tortilla. Top with shredded colby-jack cheese and some guacamole. You can serve these just like this as a fajita, but I love a crispy tortilla so I added the step of turning this into a quesadilla.
  7. Fold the tortilla over and place it in a panini press. Cook it in the press for 1-2 minutes or until the tortilla is crisped and golden.
  8. Cut into wedges and serve with some sour cream.
    Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 903Total Fat: 45gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 172mgSodium: 1366mgCarbohydrates: 64gFiber: 7gSugar: 7gProtein: 59g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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36 thoughts on “Fajita Quesadillas”

  1. Connie, I love these fajita quesadillas!!! and you’re right! These skillet sauces are perfect for those nights where you don’t have the time or energy to cook a big meal, but you still want something delicious. . we loved all the skillet sauces!!

    Reply

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