This fajita quesadilla combines fully cooked chicken with softened peppers, onion and Savory Dust. Let the filling’s excess moisture cook away before folding it into tortillas; then use moderate heat to melt the cheese while the outside turns golden. The recipe makes four large folded quesadillas.
Cook the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in an uncrowded layer and cook 7–9 minutes, turning, until the thickest strips reach 165°F (74°C). Lower the heat; add 1 1/2 teaspoons Savory Dust and the water, stirring 30 seconds to coat. Transfer to a clean bowl.
Soften the vegetables. Add 1 teaspoon oil, peppers and onion to the skillet. Cook over medium heat for 7–9 minutes until tender with lightly browned edges. Stir in the remaining 1/2 teaspoon Dust. Cook away visible liquid, then combine with the chicken; leave any pooled juices behind.
Fill and fold. Divide the cheese into eight equal portions. Put one portion over half of each tortilla, add one-quarter of the chicken and vegetables, then another cheese portion. Fold the empty tortilla half over the filling and press gently; keep filling clear of the edge.
Toast in batches. Wipe the skillet clean and set over medium-low heat. Add 1/2 teaspoon oil per quesadilla, using the remaining 2 teaspoons total. Toast each folded quesadilla 2–3 minutes per side, turning with a wide spatula, until the cheese melts and both sides are golden. Lower the heat if browning too quickly.
Cut and serve. Let each quesadilla settle for 1–2 minutes, then cut into wedges. Serve as batches finish, or keep briefly on a wire rack in a 200°F (95°C) oven while finishing the rest. Avoid stacking hot quesadillas, which traps steam against the crisp tortillas.
Yield: 4 servings; 4 large folded quesadillas. Cooking timing: 40–45 mins in batches.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Desert Dust Savory All-Purpose Seasoning. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
DO I COOK THE CHICKEN BEFORE FILLING THE QUESADILLAS?
Yes. Cook the raw chicken strips all the way to 165°F (74°C) in the skillet before assembling. Check several thick strips with a thin-tip thermometer. The final tortilla-toasting stage is for melting cheese and crisping the bread; it is not long enough to reliably cook raw chicken inside.
HOW DO I KEEP THE VEGETABLE FILLING FROM GETTING WATERY?
Slice the peppers and onion thinly and cook them until tender, allowing visible liquid to evaporate. Transfer with the chicken while leaving pooled juices in the pan. Do not add raw tomato, salsa or sour cream inside before cooking. Moist filling steams the tortilla and can leak from the fold.
WHAT TORTILLAS AND CHEESE WORK BEST?
Use pliable 10-inch flour tortillas and a melting cheese such as Monterey Jack. The cheese goes under and over the filling to help hold it together. Smaller tortillas need smaller portions and will make more quesadillas. Freshly grated cheese often melts more smoothly than heavily coated pre-shredded cheese, though either can work.
HOW DO I GET A CRISP OUTSIDE WITHOUT BURNING IT?
Use a thin film of oil and medium-low heat in the final stage. Press gently with a spatula for good pan contact, but do not squash out the filling. If the tortilla darkens before the cheese melts, lower the heat. Keep finished wedges separate or on a rack instead of stacking them; trapped steam softens the surface.
CAN I USE LEFTOVER COOKED CHICKEN?
Use about 2 1/2 cups (roughly 340 g) cooked, sliced or shredded chicken instead of the raw pound. Warm gently with the measured water and start with less Dust if it is already salty, bringing it to 165°F (74°C) before assembly. Keep the peppers-and-onion step. Previously cooked chicken keeps its original 3–4-day refrigerated storage clock; reheating does not start a fresh one.
HOW DO I STORE AND REHEAT LEFTOVER QUESADILLAS?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), in a shallow covered container at 40°F (4°C) or below. Use within 3–4 days, allowing for any previously cooked chicken’s age. Reheat in a covered skillet over low heat or in the oven until the chicken filling reaches 165°F (74°C), then uncover briefly to restore the surface. Cold toppings should be added after reheating.
WHAT ALLERGENS SHOULD I CHECK?
This version contains wheat in the flour tortillas, milk in the cheese and mustard in Savory Dust. Check the exact tortilla, cheese and seasoning packages for other allergens and cross-contact statements. Substituting corn tortillas changes how easily they fold and how much filling they can hold; this card is portioned for large flour tortillas.
