Chicken Fajita Quesadillas

Cheesy Chicken Fajita Quesadillas

I will eat almost anything with melted cheese on it and this is definitely one of my favorites

Quesadillas

1. 1/2 lb thinly sliced chicken breast (cut into bite sized pieces)
2. 1 Tbls taco seasoning 
3. 1/4 of an onion sliced and diced in medium pieces
4. 1/4 of a green bell pepper (thinly sliced and diced into medium pieces
5. 1/4 of a red bell pepper (thinly sliced and diced into medium pieces (optional, color only)
6. Sliced jalapeño peppers (Mt. Olive) or fresh to taste
7. 1/3 cup Monterrey Jack cheese (shredded)
8. 1/3 cup Cheddar or Colby Jack cheese (shredded)
9. 1 burrito sized flour tortillas
10. 1 T olive oil
11. cooking spray

Instructions

1. Season chicken with taco seasoning
2. Heat olive oil in a pan
3. Add the chicken and allow it to cook on medium high heat.
4. When the chicken is almost done, add in the onions and bell peppers
5. Sauté until chicken is cooked and veggies are translucent.
6. Remove from the pan and set aside.
7. Heat a skillet over medium high heat and spray it with cooking spray
8. Take one tortilla and sprinkle cheeses on half of it.
9. Top that same half with chicken and cover the chicken with more cheese
10. Fold the other half of the tortilla over the filling and add it to the skillet.
11. Allow the quesadilla to heat until the cheese is melted and both sides of the tortilla is lightly browned.

Cheesy Beef Fajitas

Cheesy beef fajitas are a perfect blend of seasoned ground beef, melted spicy cheese and pico de gallo, yum!  The best part is all the cheese! These are super cheesy, full of melted, gooey cheese with a bit of spice, but just a little bit of spice, these are not too spicy at all. 


I love creating these at home because they are so easy to make, everyone loves them and they are a really quick meal.

Cheesy Beef Fajitas

Ingredients

6 oz. ground beef

1/2 envelope fajita seasoning or taco seasoning 

4 oz pepperjack shredded

4 oz cheddar or colby shredded

4-5 tortillas

Pico de gallo -store bought or homemade

Instructions

Brown and drain the ground beef.

Season with taco seasoning.

Place some cheddar cheese on each tortilla (these are supposed to be extra cheesy)

Spoon on some of the beef filling.

Top with shredded pepperjack.

Spoon on a little pico de gallo.

Roll each tortilla up and wrap in a slightly damp paper towel.

Microwave 2 at a time for 1 minute.

Serve and enjoy!

Cajun Shrimp and Pasta

Cajun Shrimp

Serves one but easy to double.

INGREDIENTS

1 Teaspoon kosher salt
4 ounces penne pasta
1/2-pound raw shrimp deveined, cleaned, tails removed
1 tablespoon Cajun seasoning
2 Teaspoons olive oil
1 Tablespoon butter
1/2 cup heavy cream
1/4 cup parmesan cheese

INSTRUCTIONS

Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness, approximately 6 to 7 minutes. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.

While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with Cajun seasoning and olive oil in bowl. Toss to combine.

Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once.  Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.

Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in Parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat.

Mexican Chicken Pasta

Mexican Chicken Pasta

A simple and quick spicy chicken dish for one person.  It is easy to double the recipe and leftovers keep and reheat well if you add a little water. 

 

Ingredients

    2 tablespoons olive oil

    1 chicken breast

    2 teaspoons cumin, divided

    2 teaspoons chili powder, divided

    1/4 teaspoon salt, optional

    1 medium bell pepper, red for color, or 4 small bell peppers different colors, cleaned and sliced

    2 oz diced green chiles

    4 oz pasta (fettuccine)

    2/3 cups heavy cream Coupons

    2/3 cup milk

    1 cup cheddar cheese, shredded

    1/2 cup mozzarella cheese, shredded

Instructions

Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.

To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet.

In the meantime, cook pasta according to package instructions, drain.

Add cooked and drained pasta to the skillet with the chicken and vegetables. Add heavy cream and milk, bring to boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. Reduce heat to simmer. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.