Name: Chicken Fajita Quesadillas with Cilantro Pesto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3/4 lb. boneless skinless chicken breasts, cut into strips or chunks -; 1/2 c. plus 1 tablespoon extra-virgin olive oil, divided -; 1 tbsp. taco seasoning -; Kosher salt -; 1 red onion, sliced -; 2 bell peppers, sliced -; 2 c. fresh cilantro (leaves and stems) -; 1 c. fresh basil leaves -; 1/4 c. crumbled cotija -; 1/4 c. almonds -; 1 clove garlic -; 1 tbsp. butter -; 8 medium flour tortillas -

Chicken Fajita Quesadillas with Cilantro Pesto

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Fajita Quesadillas with Cilantro Pesto

1. 3/4 lb. boneless skinless chicken breasts, cut into strips or chunks -

2. 1/2 c. plus 1 tablespoon extra-virgin olive oil, divided -

3. 1 tbsp. taco seasoning -

4. Kosher salt -

5. 1 red onion, sliced -

6. 2 bell peppers, sliced -

7. 2 c. fresh cilantro (leaves and stems) -

8. 1 c. fresh basil leaves -

9. 1/4 c. crumbled cotija -

10. 1/4 c. almonds -

11. 1 clove garlic -

12. 1 tbsp. butter -

13. 8 medium flour tortillas -

How to cook deliciously - Chicken Fajita Quesadillas with Cilantro Pesto

1. Stage

In a large bowl, coat chicken with 1 tablespoon oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.

2. Stage

Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.

3. Stage

While veggies are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and remaining 1/2 cup oil and pulse until combined. Add Cotija, almonds, and garlic and season with salt. Blend until combined.

4. Stage

Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients and serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)