Cheesy Fajita Wraps (Print Version)
# Ingredients:
→ Spice Blend
01 -
1 teaspoon kosher salt (coarse recommended)
02 -
½ teaspoon smoked paprika or plain paprika
03 -
¼ teaspoon black pepper (ground coarsely)
04 -
½ teaspoon oregano (dried)
05 -
½ teaspoon cumin (ground)
06 -
½ teaspoon powdered garlic
07 -
½ teaspoon onion powder
08 -
½ teaspoon chili powder
→ Quesadilla Ingredients
09 -
2 cups grated cheddar cheese (sharp or medium)
10 -
2 cups shredded Monterey Jack cheese
11 -
8 flour tortillas (around 8 inches each)
12 -
4 cups diced, cooked chicken pieces
13 -
2 tablespoons water or chicken stock
14 -
1 medium onion (thinly sliced into crescents)
15 -
2 tablespoons oil (use olive or vegetable)
16 -
2 medium bell peppers (any variety, sliced thinly)
17 -
Optional: 2-3 cups thinly sliced mushrooms
# Instructions:
01 -
Combine everything for the spice mix—like paprika, onion powder, garlic powder, salt, chili powder, cumin, oregano, and black pepper—in a small bowl. Use a whisk or even a fork to mix well until the spices look blended together evenly. There's no need to buy pre-packed mixes when you can put this together so easily.
02 -
Drop the pre-cooked chicken chunks in a bowl. Sprinkle half the spice mixture all over the meat. Toss it around with your hands or a spoon to coat it fully. Leave it aside for now so the flavors can seep in while you prep the veggies.
03 -
Heat up your nonstick skillet (12 inches works great) over medium heat and pour in your oil. Once it's ready, add the onion slices, peppers, and optional mushrooms. Sprinkle what’s left of your seasoning mix over everything. Stir every little while and cook for 5-7 minutes until the veggies soften up nicely, and the onions get a glossy look.
04 -
Pour a splash of water or broth over the veggies in the skillet. This boosts the flavor and loosens any tasty bits stuck to the pan. Let it simmer until most of the liquid is gone, around 2-3 minutes. You want the veggies soft enough but still a tad crunchy.
05 -
Lay your tortillas out flat. Start building your quesadillas by layering ingredients: sprinkle a little cheese, follow up with chicken, then veggies, and finally another tiny layer of cheese for gooeyness. Fold one side of the tortilla over to make a half-circle shape.
06 -
Grab a clean skillet (or griddle) and warm it over medium heat. Add just a dab of oil if you'd like crisp edges. Place one or two folded tortillas in the pan. Let them cook for 2-3 minutes on one side till golden brown, then flip and cook another 2 minutes. Press lightly with a spatula so the cheese melts beautifully.
07 -
Take your golden quesadillas from the pan and place them on a cutting board. Slice into wedges using a sharp knife or pizza cutter. Serve immediately while they're hot and cheesy. Dips like guac, salsa, or sour cream make great sides. Keeping them warm for a crowd? Pop them on a tray in a 200°F oven.
# Notes:
01 -
These quesadillas are loaded with cheesy goodness and a Tex-Mex flair—perfect for dinner or on-the-go snacks.
02 -
Skip pre-shredded cheese when you can. Freshly grated melts smoother without weird added coatings.
03 -
Feel free to mix it up! Swap the chicken for tofu or steak, or use different cheeses or veggies to suit your taste.