Name: Chicken Fajita Quesadilla AKA Fajitadilla | Instant Pot Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: Juice of 1 medium lime; 1 Tablespoon white vinegar; 2 Tablespoons low sodium soy sauce; 1 teaspoon liquid smoke; 1 teaspoon salt; 1 teaspoon chili powder; ½ teaspoon cayenne pepper; ¼ teaspoon onion powder; ¼ teaspoon black pepper; 2 pounds boneless skinless chicken breast or tenderloins – if the chicken breast is thick, pound to about ½ inch thickness; 3 bell peppers (I like a combo of red, yellow, and orange), thinly sliced; 1 sweet or yellow onion, very thinly sliced; 8 8-inch flour or corn tortillas, quesadilla or pepperjack cheese, refried beans, guacamole, sour cream or Greek yogurt, salsa or pico de gallo, sliced jalapeños, cilantro, lime wedges, etc.

Chicken Fajita Quesadilla AKA Fajitadilla | Instant Pot Recipe

Plate of chicken quesadillas with guacamole

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The Chicken Fajita is joining forces with the quesadilla to make the most delicious Fajitadilla!

Author: Marci
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Entree
Method: Pressure Cooker
Cuisine: Mexican

Ingredients

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For the Chicken

Juice of 1 medium lime
1 Tablespoon white vinegar
2 Tablespoons low sodium soy sauce
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cayenne pepper
¼ teaspoon onion powder
¼ teaspoon black pepper
2 pounds boneless skinless chicken breast or tenderloins – if the chicken breast is thick, pound to about ½ inch thickness

For the Peppers and Onions

3 bell peppers (I like a combo of red, yellow, and orange), thinly sliced
1 sweet or yellow onion, very thinly sliced

For the Quesadilla:

8 8-inch flour or corn tortillas, quesadilla or pepperjack cheese, refried beans, guacamole, sour cream or Greek yogurt, salsa or pico de gallo, sliced jalapeños, cilantro, lime wedges, etc.

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Instructions

For the chicken: Place the chicken ingredients in the pressure cooker pot. Arrange the chicken so it is in a flat layer on the bottom of the pot as much as possible.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 12 minutes.
When cooking is complete, use a 10 minute natural release, then release any remaining pressure.
Set chicken on a plate and shred or slice into strips. Drizzle with some of the juices from the pot.
For the peppers and onions: Place peppers and onions in the pot and toss in the juices. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
When cooking is complete, use a quick release.
For the quesadilla: Spread refried beans over the entire tortilla. Arrange chicken, peppers, onions, and cheese on half of the tortilla, then fold the tortilla in half. Press down lightly so the ingredients won’t spill out when you flip them.
Heat a griddle or 12 inch nonstick skillet to medium heat. Spray or brush the tortillas with a bit of oil. Cook the quesadilla on one side until golden. Flip the tortilla and cook the other side until golden and the cheese is melted.
To serve: Cut in half and serve with guacamole, sour cream, and/or salsa.

Notes

You can use homemade refried beans or canned. The beans act as a glue to keep everything in place and also add an extra creamy element. It’s delicious!

Find it online: https://instafreshmeals.com/chicken-fajita-quesadilla/