Mexican Poultry

Fajita Quesadillas

I always run into the same problem with restaurants, and I am wondering if anyone else has the same issue. I find something that I absolutely love at a particular place, and they take it off of the menu shortly after my discovery. This seems to happen a lot at Chili’s, in particular. My favourite thing on the Chili’s menu was always the chicken caesar pita, and that just disappeared at some point. I will have to try  making that sometime in the future as well. Kevin’s favourite thing on the Chili’s menu was the fajita quesadillas, and those have also been taken off of their menu recently. I got an awesome quesadilla maker from Kevin’s grandparents for Christmas, so I thought that it would be a good time to try making my own fajita quesadillas.

I found the recipe by googling “Chili’s fajita quesadilla recipe”, and I picked out the one that had the best reviews (because there were several different variations). I used my quesadilla maker because it was a lot less messy to do without a skillet, but the recipe gives instructions for using a skillet so you don’t need to panic if you do not have a quesadilla maker. I served them with guacamole, salsa, and sour cream, and Kevin and I loved them. You could also serve them with pico de gallo, rice, and/or beans. The only thing that I found unusual about this recipe was the use of something called liquid smoke because I had never heard of it before. Apparently it’s pretty commonly used though, and you can find it in the condiment aisle near the barbecue sauce.
Fajita Quesadilla
1 lb flank steaks or boneless, skinless chicken breasts
1 clove garlic, minced
2 Tbsps canola oil
1 lime
3 tsp Worcestershire sauce
3 tsp mesquite liquid smoke
1 white onion
2 green bell peppers
2 cups grated cheddar or monterey jack cheese
8 (10-inch) flour tortillas
Guacamole, salsa, sour cream, and anything else that you eat quesadillas with usually

Cut flank steak or chicken into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime, and minced garlic for 20 minutes (I marinated the chicken for about 2 hours). Note that boneless, skinless chicken breasts should be filleted in half before cutting into strips (or pounded out to 1/2-inch thickness).

While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don’t let them get too soft). Remove them to a paper plate to drain.
Drain meat and brown in the same skillet until done.

Wipe out the skillet so it is dry and reheat it over medium. Take one tortilla and put a small amount of grated cheese, 1/4 of the meat, onion, and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla.
 Carefully put the quesadilla in the heated dry skillet and cook until cheese melts (about 2 minutes). Flip and cook on other side the same amount of time.

The tortilla will take on a tanned appearance and become just slightly crispy.

Comments (2)

  • Looks delish.

  • Haha Chili’s got rid of this chicken and mashed potatoes thing I loved too! We should start some sort of petition.


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