Cheesy Fajita Wraps (Print Version)

# Ingredients:

→ Spice Blend

01 - 1 teaspoon coarse kosher salt (best to use)
02 - ½ teaspoon garlic powder
03 - ½ teaspoon onion powder
04 - ½ teaspoon dried oregano
05 - ½ teaspoon ground cumin
06 - ½ teaspoon chili powder
07 - ½ teaspoon smoked or standard paprika
08 - ¼ teaspoon black pepper, coarsely ground (if available)

→ Filling Basics

09 - 2 to 3 cups optional sliced mushrooms
10 - 1 large onion (thinly sliced into half-moons)
11 - 2 medium bell peppers (any color, thin slices)
12 - 1 tablespoon oil (vegetable or olive works great)
13 - 2 tablespoons chicken broth (or water is fine)
14 - 4 cups cooked chicken, diced
15 - 1 cup shredded cheddar cheese (medium or sharp variety)
16 - 2 cups shredded Monterey Jack cheese
17 - 8 medium flour tortillas, around 8 inches each

# Instructions:

01 - In a little bowl, combine all the spices: oregano, cumin, onion powder, paprika, garlic powder, chili powder, kosher salt, and pepper. Use a fork or a small whisk to mix until you can’t see individual specks anymore. This will give you a homemade seasoning without extra fillers.
02 - Place your cooked, diced chicken in a mixing bowl. Sprinkle half of the spice mix on the chicken, then stir or toss until all the pieces are evenly coated. Let it sit for a bit while you prep the veggies so the flavors can mingle.
03 - Take a large skillet (12-inch works well) and heat it on medium. Add a bit of oil, then toss in mushrooms, onions, and bell peppers. Sprinkle the rest of the spice mix over the veggies. Cook, stirring every so often, until the onions look shiny and everything softens—this takes about 5 to 7 minutes.
04 - Pour a splash of chicken broth or plain water into your skillet. Stir and let it heat for a few minutes. This will loosen up any little bits stuck to the pan and deepen the flavor. Let it cook down for around 2-3 minutes until the liquid mostly evaporates, leaving your veggies tender but not overdone.
05 - Lay your tortillas flat on a big surface. Sprinkle cheese on one half of each tortilla. Top that with some of the seasoned chicken, followed by the sautéed veggies, and finish with a bit more cheese. Fold the empty side of the tortilla over to make a half-circle.
06 - Get your pan or griddle heated to medium or medium-low. Add a bit of oil if you want a crispier result. Lay one or two folded quesadillas on the pan, letting them cook for a couple of minutes until the bottom turns golden. Flip carefully and cook the other side, gently pressing with a spatula to melt everything together.
07 - Move the cooked quesadillas to a board and use a pizza cutter or knife to slice them into triangles. Serve while they’re hot with dips like guacamole, sour cream, or salsa. If you’re making several, keep the finished ones warm on a baking sheet in a 200°F oven.

# Notes:

01 - These cheesy quesadillas bring fajita-inspired flavors to your table, ideal for quick dinners, snacks, or entertaining.
02 - Shred your own cheese for better melting since prepackaged shreds have coatings that affect the texture.
03 - Feel free to customize by swapping in your favorite veggies, different cheeses, or using steak or tofu instead of chicken.

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