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A Perfect Pantry

Chicken Fajita Quesadillas

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      5 min
      10 min
      15 min


    • 600 grams chicken breast finely sliced
    • 200 grams red kidney beans drained, rinsed
    • 1 red onion halved, thinly sliced
    • 1 fajita mix sachet we used el paso brand
    • 2 tablespoons olive oil
    • 8 medium tortillas
    • 1 cup tasty cheese grated
    • 1 avocado diced
    • 1 tablespoon lemon juice
    • 1/2 cup sour cream
    • 1/4 cup coriander leaves


    1. In a bowl, combine the chicken, beans, onion and fajita sachet mix.
    2. Preheat the frypan to a medium setting; add the oil and then the chicken. Cook for approximately 8 minutes, or until chicken is cooked and tender. Remove from the frypan and set aside.
    3. Place the tortillas, one at a time, into the frypan and cook until golden brown on one side. Continue until all tortillas are cooked.
    4. Divide the chicken mixture and grated cheese evenly by 4 tortillas and spread across the surface. Place a second tortilla on top of the chicken, cooked side up and cut into 1/4s.
    5. Serve with avocado, lemon juice, sour cream and coriander leaves.

    This recipe was developed using a Kambrook Appliance.

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    Guest 17 September 2021

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