Quick n Easy Chicken Fajita Quesadillas

I love spicy Mexican food. I like Tex-Mex, Cali-Mex, Baja, even Gringo- Mex (you are hard pressed to find a ground beef taco in most authentic West Coast Mexican restaurants). I love carne asada, ground beef, chicken, shrimp, guacamole, spanish rice, Mexican street corn, tacos, burritos, taquitos, empanadas, enchiladas, chimichangas and quesadillas. I love auga fresca, horchata, pina colada, Kahlua, Mexican Hot Chocolate, reposado tequila and most of all Rocky Cadillac or Golden Margaritas (on ice, not frozen).

So when Buzzfeed's Easy Chicken Fajita Quesadilla video popped up, I had to try it. I'm transitioning into a plant-based lifestyle so the extra veggies were right up my alley. They are so quick, easy, affordable and tasty. These quesadillas have been in heavy rotation on my weekly menu.

You can jump over to the Buzzfeed website for full recipe, ingredients and a step by step video (www.buzzfeed.com)

Here's how Chef La a/k/a me did it using one skillet.

Since I was going all out for date night, I whipped up a quick guacamole earlier that evening. I mixed finely chopped red onion, minced garlic and a diced avocado with a fork. Then I added to taste kosher salt, ground black pepper, cumin and a couple of tablespoons of chunky salsa. Squirted with a wedge of lime and covered with plastic wrap patted directly on top of guacamole so it wouldn't turn brown. Let sit in fridge at least 30 minutes to give flavors time to marry.

For the Quesadillas:  I julienned some Spanish onions, red, green and yellow bell peppers and minced two garlic cloves. Set aside.

Then I diced a few chicken tenderloins and covered with a homemade taco seasoning (blend chili powder, cumin, smoked paprika, oregano, salt, black pepper, garlic powder, onion powder, red pepper flakes and a little sugar to taste).
I also shredded some extra sharp Wisconsin cheddar.

I got all my ingredients together first because this goes real fast. Ready? Let's go!

-Heat skillet to medium high. Sear chicken for about a minute. Then cook chicken, constantly stirring, until white and firm to touch. I think the diced chicken cooks faster than the strips which were used in original recipe. I almost charred my chicken cause ain't nobody got time for salmonella. Once cooked, about five minutes, remove from skillet.

-Add a few tablespoons of oil to hot skillet. Cook onions for about four or five minutes until brown and soft. Then add peppers. Sautee another three or four minutes until tender. I then return chicken to skillet and add minced garlic. Squirt lime juice over mixture.

Now, you can either use another skillet or transfer chicken veggie mixture to a plate and wipe skillet clean.

-Add a pat of butter to hot skillet. Place flour tortilla in skillet. Allow to soften. About 15-20 seconds. Turn over, cover with shredded cheese. Let cook about 25 seconds then add chicken mixture and more cheese. Cover with another tortilla. Let sit about 30 or so seconds. Flip and let other side get brown and toasty.  Cut into four wedges.

Add a generous dollop of guacamole, sour cream and salsa. You can also serve with refried beans and rice on the side.

Bae brought over some Bud Light Lemonaderitas and it was on.

Luv
Chef La