1In a small bowl, mix 2 teaspoons of chili powder, 2 teaspoons of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, 1 teaspoon of paprika, 1 teaspoon of black pepper, salt, and 2 minced garlic cloves.
2In a small bowl, mix 2 teaspoons of chili powder, 2 teaspoons of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, 1 teaspoon of paprika, 1 teaspoon of black pepper, salt, and 2 minced garlic cloves.
3In a small bowl, mix 2 teaspoons of chili powder, 2 teaspoons of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, 1 teaspoon of paprika, 1 teaspoon of black pepper, salt, and 2 minced garlic cloves.
4Add the juice of 1 lime, 2 tablespoons of olive oil, and chopped cilantro to the bowl and mix.
5Add the juice of 1 lime, 2 tablespoons of olive oil, and chopped cilantro to the bowl and mix.
6Add the juice of 1 lime, 2 tablespoons of olive oil, and chopped cilantro to the bowl and mix.
7Pour the marinade over 2 pounds of chicken breast cut into strips, ensuring the chicken is fully covered. Let it sit for 20 minutes.
8Pour the marinade over 2 pounds of chicken breast cut into strips, ensuring the chicken is fully covered. Let it sit for 20 minutes.
9Pour the marinade over 2 pounds of chicken breast cut into strips, ensuring the chicken is fully covered. Let it sit for 20 minutes.
10Heat a skillet at medium-high heat and add 2 tablespoons of oil.
11Heat a skillet at medium-high heat and add 2 tablespoons of oil.
12Heat a skillet at medium-high heat and add 2 tablespoons of oil.
13Add 1 green, red, and orange bell pepper cut into strips, along with 1 onion cut into strips, to the skillet. Season with garlic salt.
14Add 1 green, red, and orange bell pepper cut into strips, along with 1 onion cut into strips, to the skillet. Season with garlic salt.
15Add 1 green, red, and orange bell pepper cut into strips, along with 1 onion cut into strips, to the skillet. Season with garlic salt.
16Cook the vegetables for about 6 to 7 minutes.
17Cook the vegetables for about 6 to 7 minutes.
18Cook the vegetables for about 6 to 7 minutes.
19Remove the cooked vegetables from the heat.
20Remove the cooked vegetables from the heat.
21Remove the cooked vegetables from the heat.
22Add the marinated chicken to the skillet and cook for about 5 to 7 minutes or until fully cooked.
23Add the marinated chicken to the skillet and cook for about 5 to 7 minutes or until fully cooked.
24Add the marinated chicken to the skillet and cook for about 5 to 7 minutes or until fully cooked.
25Return the cooked vegetables to the chicken in the skillet and mix everything together for a couple of minutes.
26Return the cooked vegetables to the chicken in the skillet and mix everything together for a couple of minutes.
27Return the cooked vegetables to the chicken in the skillet and mix everything together for a couple of minutes.
28Set the fajitas aside.
29Set the fajitas aside.
30Set the fajitas aside.
31Heat a comal at medium heat and cook the ready-to-cook tortillas until they begin to blister.
32Heat a comal at medium heat and cook the ready-to-cook tortillas until they begin to blister.
33Heat a comal at medium heat and cook the ready-to-cook tortillas until they begin to blister.
34Flip the tortilla over and add queso Oaxaca.
35Flip the tortilla over and add queso Oaxaca.
36Flip the tortilla over and add queso Oaxaca.
37Once the cheese begins to melt, add the fajitas.
38Once the cheese begins to melt, add the fajitas.
39Once the cheese begins to melt, add the fajitas.
40Fold the other side of the tortilla over to cover the fajitas and allow the cheese to melt completely.
41Fold the other side of the tortilla over to cover the fajitas and allow the cheese to melt completely.
42Fold the other side of the tortilla over to cover the fajitas and allow the cheese to melt completely.
43Remove the quesadilla from the comal and serve.
44Remove the quesadilla from the comal and serve.
45Remove the quesadilla from the comal and serve.
Ingredients
2 teaspoons chili powder
2 teaspoons chili powder
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons onion powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon ground cumin
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon garlic salt
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon black pepper
1 teaspoon black pepper
salt
salt
salt
2 minced garlic cloves
2 minced garlic cloves
2 minced garlic cloves
1 lime juice
1 lime juice
1 lime juice
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
chopped cilantro
chopped cilantro
chopped cilantro
2 pounds chicken breast, cut into strips
2 pounds chicken breast, cut into strips
2 pounds chicken breast, cut into strips
2 tablespoons oil
2 tablespoons oil
2 tablespoons oil
1 green bell pepper, cut into strips
1 green bell pepper, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 red bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 onion, cut into strips
1 onion, cut into strips
1 onion, cut into strips
garlic salt
garlic salt
garlic salt
ready-to-cook tortillas
ready-to-cook tortillas
ready-to-cook tortillas
queso Oaxaca
queso Oaxaca
queso Oaxaca
Equipment
small bowlskilletcomal
Tips
Make sure your hands are nice and clean when rubbing the marinade on the chicken.
Check that the chicken is fully cooked before proceeding.
Add as much fajita filling to the quesadilla as you want.