Skillet Chicken Quesadillas

By Kelly Bogard

Being a food blogger is a pretty cool gig. I get to work and do something I love—cooking! Fun, tasty recipes dominate my kitchen.

But I’m frequently asked questions. “How do you make it? “How does it taste?”

Do you really think I’d share a recipe that doesn’t taste good? Of course not!

Some of the recipes I share are super simple with just a few steps. Others, like this week’s, are a bit more complicated. But “simple” is a relative term. Ask me to ice a cake, and it won’t be pretty. Ask me to make supper, and I can make it happen.

This week’s recipe has quite a few steps. But once you make it a few times, you’ll have it down without any trouble. And folks will be asking you, “How did you make it?”

1 ½ lbs. thin chicken breasts
1 ½ tsp. fajita seasoning
1 ½ tsp. olive oil
1 red bell pepper
½ yellow onion
1 cup Monterey Jack cheese, grated
8-10 thin flour tortillas
1 tbsp. butter

Often, when I get the “How do you make it?” question, I have either brought something to a party or prepared a meal in advance. Those folks haven’t had the opportunity to see me in action the way you do each week. That’s why I love sharing the step-by-step pictures with you.

First, place a large skillet, with olive oil, on the stove over medium heat. Cut the thin chicken into strips and sprinkle with the fajita seasoning. Then, add the chicken to the hot pan and sauté.

While your chicken is sizzling away, cut the onion and bell pepper into strips and set aside.

Once the chicken is cooked through–nice and crispy–remove it from the heat to cool just a little. Then, use the same pan to caramelize the bell pepper and onion over high heat.

The chicken should be cool enough to touch, so give it a good rough chop with a sharp knife.

Let’s start stacking! Lay down one of the flour tortillas and top with a little cheese. Next, add the chicken and a few strips of the onions and peppers. Sprinkle on a little more cheese and top with the second tortilla.

Back in the same pan, take a small pat of butter, just enough to coat the bottom of the pan, and melt it down over medium high heat. Slide in the quesadilla. I like to give it a spin in the pan just to make sure the butter covers and it doesn’t stick. Press down to make sure everything is getting melted inside and then flip to brown the other tortilla.

You are going to repeat that to make four to five quesadillas. Make sure to butter the pan each time. Then, simply cut into quarters and serve.

Now, to answer the second question—“How does it taste?” There’s only one way to find out. You’ll just have to try it. I think they taste AMAZING!

Our recipes are just one of the ways we like to bring Texas agriculture to you and your plate. From all of us at, Texas Table Top, enjoy!
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Recipe: Skillet Chicken Quesadillas

Summary: Tasty and light layered meal

Ingredients

1 ½ lbs. thin chicken breasts
1 ½ tsp. fajita seasoning
1 ½ tsp. olive oil
1 red bell pepper
½ yellow onion
1 cup Monterey Jack cheese, grated
8-10 thin flour tortillas
1 tbsp. butter

Instructions

Heat a large skillet over medium heat with the olive oil.
Cut chicken into strips and season.
Saute chicken until cooked through and browned.
While the chicken is cooking, slice the onion and pepper into strips.
Set chicken aside to cool.
In the same skillet, caramelize the onion and bell pepper strips.
Rough chop the chicken once it is cool to the touch.
Layer the quesadilla as follows: tortilla, cheese, chicken, onion/pepper, cheese and tortilla.
Melt a small amount of butter in the pan and place the prepared quesadilla in the pan to cook.
Press the quesadilla to the pan to make sure it heats through and then flip to brown the other side.
Quarter and serve immediately.