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Chicken Fajita Quesadillas
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Chicken Fajita Quesadillas

Get ready to experience a flavor-packed fiesta! These Chicken Fajita Quesadillas feature tender chicken strips seasoned with fajita spices, sautéed with colorful bell peppers and onions, all tucked into crispy, golden tortillas with ooey-gooey melted cheese. Perfect as a snack, appetizer, or meal, these are sure to be a crowd-pleaser!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Snack
Cuisine: Mexican
Servings: 4
Calories: 554kcal

Ingredients

For the Filling:

  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning store-bought or homemade
  • 3 boneless skinless chicken breasts, cut into long strips
  • 1 medium red bell pepper cut into long strips
  • 1 medium green bell pepper cut into long strips
  • 2 large onions sliced

For the Quesadillas:

  • 2 tablespoons butter
  • 1 cup Tex-Mex cheese or cheddar cheese
  • 8 tortillas

For Serving:

  • Salsa
  • Sour cream

Instructions

  • Season the Chicken
  • Sprinkle 1 tablespoon of fajita seasoning over the chicken strips and mix well.
  • Cook the Chicken
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the seasoned chicken and cook for 5-10 minutes, stirring occasionally, until fully cooked, no longer pink, and slightly charred.
  • Remove the chicken from the skillet and set aside. Wipe the skillet clean.
  • Cook the Vegetables
  • Add the remaining 1 tablespoon of olive oil to the skillet.
  • Sauté the onions for 2 minutes until slightly translucent.
  • Add the bell peppers and the remaining 1 tablespoon of fajita seasoning. Stir well and cook for 2-3 minutes until the peppers are slightly tender.
  • Return the cooked chicken to the skillet, mix everything together, and cook for 1 additional minute.
  • Assemble the Quesadillas
  • Heat a clean skillet over medium heat and melt a bit of butter.
  • Place a tortilla in the skillet and swirl it around to coat with butter.
  • On one half of the tortilla, add a portion of the chicken and vegetable mixture, then sprinkle about ¼ cup of cheese on top.
  • Fold the tortilla over to create a half-moon shape or place another tortilla on top for a full-circle quesadilla.
  • Cook the Quesadillas
  • Cook for 1-2 minutes on one side until golden and crispy.
  • Carefully flip and cook the other side until golden brown and the cheese is melted.
  • Remove from the skillet and cut into quarters.
  • Repeat
  • Repeat the process with the remaining tortillas and filling.
  • Serve
  • Serve hot with salsa and sour cream on the side.
  • Notes
  • Fajita Seasoning: Use store-bought or make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
  • Cheese Options: Try Monterey Jack, Colby, or Pepper Jack for a fun twist.
  • Tortillas: Both flour and corn tortillas work, but flour tortillas are softer and easier to fold.
  • Add-Ins: Enhance the filling with black beans, corn, or leftover cooked rice.
  • Serving Tip: Serve while hot to enjoy the cheese at its meltiest.