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Chicken Fajita Quesadillas

Chicken Quesadillas (2)

My Chicken Fajita Quesadillas are a combination of two delicious Tex-Mex favorites. I love Fajitas, and Quesadillas so why not combine the two. I’m also going to be doing the quesadillas two ways, one, using a grill-press and two, without the grill-press.

Rice also is one of my favorite side dishes and goes really well with this dish. I’m taking a little help from the grocery store on this one, I’m using a quick-cooking Basmati rice along with a few other bold and flavorful ingredients that will make my Tex-Mex Rice super delicious.

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Fajita Spice Blend

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Chicken Broth

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Frezno Chili

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Cilantro

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Cast Iron Grill Press

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Prep Time: 10 minutes, (prep can be done while the chicken is poaching)
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields: 6 Quesadillas
Equipment: 1 (12-inch) sauté pan, cast iron grill press, 1 (4-quart) saucepan with lid, plastic cutting board, 2 bowls, large mixing bowl, 2 rimmed baking sheet pans

Ingredients For Fajita Spice Blend:
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon granulated sugar

Directions For Fajita Spice Blend:
In a mixing bowl combine all the ingredients together. Store in an air-tight container in a cool dry place.

Note: If you prefer the tortillas just warmed up and not pressed, you can warm the tortillas up in the microwave. On a microwave-safe plate, wrap up 2 tortillas in a couple of sheets of damp paper towels. Heat anywhere between 30 to 60 seconds.

Ingredients For Poached Chicken:
4 boneless skinless chicken breasts
1-quart unsalted chicken broth
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper
2 garlic cloves, smashed
2 sprigs of fresh thyme

Ingredients For Chicken Quesadillas:
2 tablespoons of Canola oil
4 boneless skinless chicken breasts, cooked and shredded (if making vegetarian, substitute mushrooms)
1 large onion, sliced into thin half-moons
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
2 cloves of garlic, minced
1 Fresno chili, seeded and minced
4 green onions, sliced thin (reserve green tops for garnish and sliced thinly on the bias)
1/4 cup of Fajita Seasoning blend
1 lime, juiced
1/2 cup of chicken broth, unsalted (if making vegetarian, substitute water or vegetable broth)
1/4 cup of fresh Pico de Gallo, medium (reserve more for garnish)
2 (8-ounce) packages of shredded Mexican cheese (substitute grated Monterey Jack and/or Queso Freso)
1 bunch of fresh cilantro, finely chopped, (reserve some for garnish and 2 tablespoons for the Mexican-style rice)
lime wedges for garnish, optional
1 (20-ounce) package of 10″ large flour tortillas, (8-count)
Non-stick cooking spray

Ingredients For Mexican-Style Rice:
3 cups of cooked Basmati rice, (Success, Boil-in-Bag)
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (10-ounce) can of Steam Crisp Southwest-Style corn, drained and rinsed
2 tablespoons of Pico de Gallo
2 limes, zested
2 tablespoons fresh lime juice, (1 juicy lime)
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of cilantro, chopped
Green onion tops for garnish

Directions For Poaching Chicken:
Place the chicken in a single layer, thyme, smashed garlic, Kosher salt, and fresh ground black pepper into the saucepot. Pour 1-quart of unsalted chicken broth to cover the chicken by an inch. Turn the heat to medium-high, bring to a boil. You’ll see some white scummy foam collecting on the surface as the water comes to a boil.  Reduce to a simmer, cover, cook. As soon as the water comes to a boil, reduce the heat to low, cover and let the chicken simmer. Begin checking the chicken after 8 minutes. It’s done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165-degrees F. Chicken will typically finish cooking in 10 to 15 minutes depending on the thickness of the meat.

While the chicken is poaching, cook the rice 8 to 10 minutes then drain really well. Slice onions into half-moon slivers, julienne the peppers, mince the garlic, seed and mince the Fresno chili, and slice the green onions reserving the tops.

In a large mixing bowl add the cooked Basmati rice, drained corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, fresh ground black pepper, chopped cilantro, and lime juice. Mix to combine.

Remove the chicken from the poaching liquid to a plate discarding the poaching liquid. On a plastic cutting board, using two forks, shred all the chicken and transfer to a large plate.

Directions For Quesadillas:
In a large sauté pan heat the Canola oil over medium-high heat. Add the onions, bell peppers, and minced chili to the pan. Sauté for 2 minutes just until hot. Next, add the sliced green onion (the white parts) and minced garlic cook for 1 minute more.

Add the cooked shredded chicken into the pan, the fajita seasoning blend, and unsalted chicken broth, stir to combine. Turn the heat to medium, add the Pico de Gallo and fresh lime juice, simmer and stir for another 5 to 7 minutes. Transfer the fajita filling into two bowls, equally divided. Each bowl of fajita filling will make 4 quesadillas.

Note: If you don’t want to make all eight at one time, transfer the fajita filling in an airtight container and store in the frig up to 3 days.

Preheat oven to 200-degrees F.

Spray one side of a tortilla with non-stick cooking spray. Place the tortilla, sprayed side down into the same sauté pan set on medium-low heat, sprinkle an even layer of the shredded cheese onto the whole tortilla then top half of the tortilla with the cooked chicken fajita mixture. Fold the other half of the tortilla over placing the grill press on top. Cook, flipping once, until golden, 2 to 3 minutes per side. Repeat the process using all the remaining fajita filling.

Note: Place the finished quesadillas, on a sheet pan, in the oven to keep warm while you’re making the remaining ones.

Slice the Chicken Fajita Quesadillas into wedges. Top with shredded cheese, Pico de Gallo, and finely chopped cilantro. Serve with a side of the Mexican-style rice and garnish with some cilantro and lime wedges.

For Vegetarian Quesadillas: Follow the recipe leaving out the chicken substituting mushrooms or Tofu. The only other change would be to substitute water or vegetable broth for the chicken broth.

Tex-Mex Rice

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Tex-Mex Rice

Chicken Quesadillas (5)

Chicken Quesadillas (1)

Chicken Quesadillas (2)

My Tex-Mex Rice is super flavorful. Bold colors and ingredients make this dish perfect when making any type of Tex-Mex meal. Below I’ve posted a picture with this rice dish alongside a Quesadilla. To get the recipe for my Chicken Fajita Quesadillas just click on the link at the bottom of this page.

For Vegetarian Quesadillas: The original link will read Chicken Fajita Quesadillas. Follow the recipe leaving out the chicken substituting mushrooms or Tofu. The only other change would be to substitute water or vegetable broth for the chicken broth.

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Basmati Rice

Green-Onions

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Guacamole (13)

Cilantro

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Chicken Quesadillas (2)

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Chicken Quesadillas (5)

 

 

 

Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: Saucepan with lid, large bowl

Ingredients For Mexican-Style Rice:
3 cups of cooked Basmati white rice, (Success, Boil-in-Bag)
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (10-ounce) can of Steam Crisp Southwest-Style corn, drained and rinsed
2 tablespoons of fresh Pico de Gallo
zest of 2 limes
2 tablespoons fresh lime juice, (1 juicy lime)
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of cilantro, chopped
Green onion tops, thinly sliced on the bias (reserve the white parts)

Directions:
Follow the directions for cooking the Success boil-in-a-bag rice. Cooking time 8 to 10 minutes.

Note: Once cooked, drain rice completely.

In a large mixing bowl add the cooked Basmati rice, corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, fresh ground black pepper, chopped cilantro, and lime juice. Mix to combine. There you have it my Tex-Mex Rice.

Chicken Fajita Quesadillas

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Homestyle Taco Meat

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The key to a really great taco is the meat. Simmered low and slow with a lot of bold flavors can take a taco to the next level. Don’t stop there, pick your choice of a vessel to serve your tacos, also important. Finally, finish by using your favorite ingredients full of bright colors and textures to fill your tacos. Eye candy is the best phrase I’d use to describe these tacos.

This is my recipe for Homestyle Taco Meat.

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Oregano

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I’m using two fresh herbs for my tacos. Oregano from my Hanging Herb Garden and fresh cilantro.

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Stuffing (2)

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Olive Oil

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Arugula

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for Cilantro-Lime Brown Rice With Black Beans, click on the link at the bottom of this post.

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You can choose between using plum tomatoes or grape tomatoes for your Pico de Gallo.

Pico de gallo

If you’d like my recipe for Pico de Gallo, click on the link at the bottom of this post.

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If you’d like my recipe for Chunky-Style Guacamole, click on the link at the bottom of this post.

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How about these Tex-Mex-Style Baguette Pizzas? Buy a jar of your favorite taco sauce to smear over grilled baguettes, top with shredded cheese. Place them under the broiler until the cheese becomes lightly golden brown and bubbly. Top with my Homestyle Taco Meat and fresh Pico de Gallo.

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Red Onion

Diced Red Onion (2)

Cilantro

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Prep Time 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings (12 tacos)
Equipment: 6-quart Dutch oven, chef’s knife, 3 large mixing bowls

Note: A variety of fresh salsas and Pico de gallo are now available in the refrigerated section of the produce department in most grocery stores. Take advantage of these products to use as ingredients for taco meat, even guacamole.

Ingredients For Taco Meat:
1 tablespoon of olive oil
2 pounds of ground pork (substitute ground chicken, lean ground sirloin, or turkey)
1 onion, diced
2 cloves of garlic, minced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried oregano
1 tablespoon tomato paste
4 tablespoons of taco seasoning
1 lime, juiced
4 dashes of Worcestershire sauce
1 1/2 cups of beef stock, unsalted
3/4 cup of store-bought fresh salsa (cantina-style)
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions, reserve green tops for garnish, thinly slice the tops on the bias

Ingredients For Taco Seasoning:
1 1/2 tablespoons of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
2 teaspoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of dried oregano

Note: Recipe yields approx. 1/4 cup of taco seasoning.
Note: 2 tablespoons of taco seasoning per pound of ground meat.

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.

Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Options For Tacos:
2 boxes of crunchy taco shells (substitute soft corn tortillas)
2 (8-ounce) packages of Mexican blend shredded cheese
limes
Arugula
Avocados
Red onion, finely diced
Cilantro for garnish
Green onion tops for garnish

Directions For Taco Meat:
Set the pan over medium-high heat. Add olive oil and the diced onions. Stir and cook until the onions begin to soften and become translucent, 2 to 3 minutes. Add the ground pork, 4 tablespoons of the taco seasoning, diced green onions (the white parts), minced Fresno chili, minced garlic, dried oregano, Kosher salt, and fresh ground black pepper into the pan.

Using a wooden spoon break up the meat. Continue to cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Add tomato paste and fresh Pico de gallo, stir to combine. Next, add the Worcestershire sauce, fresh lime juice, and beef stock. Bring everything up to a boil, then reduce the heat to medium-low, simmer, stirring occasionally, uncovered for 25 to 30 minutes.

At this point, all the liquid and seasonings have absorbed into the meat giving you a deep beefy flavor. Turn the heat off and add in the sliced green onion tops and cilantro leaves, mix to combine.  Transfer to a large serving bowl. It’s Taco Night!

To serve. I prefer the crunchy taco shells but really it’s totally up to you! This is my HomestyleTacos Meat.

Cilantro-Lime Brown Rice With Black Beans

Chunky-Style Guacamole

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