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Created by the Genie — AI-generated, review before relying on it
Juicy fajita-spiced chicken and sauteed peppers and onions get folded into flour tortillas with melty monterey jack cheese for a quick, crowd-pleasing quesadilla.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Step 2
Toss the chicken breast with the fajita seasoning and cook for 6-7 minutes, until it reaches 165°F and is no longer pink. Remove and set aside.
Step 3
Add the remaining olive oil to the skillet, then add the bell peppers and onion and cook for 6-8 minutes, until softened and lightly charred.
Step 4
Return the chicken to the skillet and toss to combine.
Step 5
Lay out the flour tortillas and sprinkle monterey jack cheese over half of each tortilla.
Step 6
Top the cheese with the chicken and pepper mixture, then fold the tortillas in half.
Step 7
Wipe out the skillet and cook each quesadilla over medium heat for 2-3 minutes per side, until golden and the cheese is melted.
Step 8
Slice into wedges and serve warm.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
