Brad and I love Mexican food.  I swear, there are some weeks that we eat Mexican every other day.  And it’s awesome.  Tacos are our usual go-to, but we love quesadillas too.  We make some really great corn and black bean quesadillas, but we’ll get to that another day.

Today, we’ll talk about these magnificent little cheesy creations.  Actually, they aren’t so little but that’s ok.  I got the idea for these from one of our favorite Mexican restaurants.  There are pretty much three things that I choose from on their menu… nachos (duh), taco salad, or these terribly delicious fajita quesadillas.  I make a mental note every time I eat them that I need to make them at home.  But I never remember…. until the other night.

This is a great meal to make on a night that you don’t really feel like doing dishes.  Also, on a night where you don’t have 2 hours to make dinner.  We opted to grill everything.  We could have cooked all of it inside, or at least the peppers and onion, but since we were going to grill the chicken, we figured, might as well grill it all!  I’m glad we did too because, like I said, less dishes!!  LOVE IT!!  We did cook the quesadillas inside though, in a skillet.  I’m convinced it would be a mess if we tried to cook the quesadillas on the grill.  That makes me cringe thinking about the gooey cheesy mess all over the inside of the grill.  Yuck!

We decided to sprinkle the chicken with some taco seasoning for a little extra flavor.  I’m super glad we did that.  It really came through and definitely enhanced the flavor of the whole thing.  We just stuck the chicken, green pepper and onion on the grill (we skewer the onion so it doesn’t fall apart) and then chopped it all up once it was cooked, along with a tomato,  put the quesadilla all together with lots of cheese and cooked it!  I love quesadillas.  I feel like the options are seriously endless!  You could do these with steak or even shrimp and you could add lots of other veggies.  Like poblano peppers, jalapenos, red onion, red pepper, yellow pepper, orange pepper, you could add spinach to make them a little healthier and you could even do them without any meat!  Veggie quesadillas are always a winner for Meatless Mondays!

Chicken Fajita Quesadillas
Makes about 3-4 quesadilla halves (which would be 3-4 servings)

3 chicken breasts
1 green pepper
1/2 yellow onion, cut into 1/2″ wide rings
1 small tomato, cut into chunks
2-3 tablespoons taco seasoning
6 oz monterey jack cheese, shredded (about 3/4 of a block of packaged cheese, you can add more or use less)
3-4 flour tortillas, burrito size
Sour cream, salsa, guacamole, tomatoes and other toppings of your choice.

Heat the grill.  Sprinkle the chicken breasts with taco seasoning.  Place the onion on skewers (or place on some greased foil) and put on the grill, along with chicken and whole green pepper.  Turn the pepper and onions frequently to get a nice char on all sides.  When everything is finished cooking, cut into strips, along with the tomato.

Heat skillet on stove, on medium heat.  Sprinkle a handful of cheese on ONLY HALF of the tortilla.  Place chicken, green pepper, onion and tomato over the cheese.  Cover with another handful of cheese.  Fold the other half of the tortilla over.  (This is sooo much easier to flip than making a quesadilla with 2 whole tortillas.)  Let that cook for a few minutes and then flip (roll it on the straight edge side, very simple) and let it cook on the other side for a few minutes until the cheese is nice and melted and the tortilla is brown and crispy.  Cut into triangles and serve with your choice of sour cream, salsa, guacamole, fresh tomatoes and/or lettuce, or more!