Chicken Fajita Quesadillas

4.63 from 97 votes

Chicken Fajita Quesadillas

Get ready to experience the ultimate flavor fiesta with these Chicken Fajita Quesadillas! Imagine succulent chicken strips seasoned with vibrant fajita spices, sautéed with colorful bell peppers and onions, all encased in a golden, crispy tortilla oozing with melted cheese. Each bite is a whirlwind of flavors and textures, making these quesadillas an undeniable crowd-pleaser.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch, Main Course

Cuisine: Mexican

Keyword: chicken fajitas, quesadillas

Servings:

Calories: 554kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

2 tablespoons olive oil
2 tablespoons fajita seasoning
3 chicken breasts boneless and skinless, 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
2 tablespoons butter
1 cup Tex Mex cheese or cheddar cheese
8 tortillas
salsa
sour cream

US Customary - Metric

Instructions

Season the chicken breasts strips with 1 tablespoon of the fajita mix.
In a large skillet, heat 1 tablespoon of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
Remove chicken from skillet, and wipe the skillet clean.
Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.

Video

Notes

Fajita Seasoning: You can use a store-bought mix or make your own at home using my recipe.
Cheese Choices: While this recipe uses Tex Mex or cheddar cheese, feel free to experiment with Monterey Jack, Colby, or even a spicy Pepper Jack for an extra kick.
Tortillas: Both flour and corn tortillas work well in this recipe. Flour tortillas tend to be softer and easier to fold, while corn tortillas can provide a more robust flavor.
Add-Ins: Feel free to add more fillings to your quesadillas like black beans, corn, or even some cooked rice. It's a great way to use up leftovers.
Serving Suggestion: These quesadillas taste great with a side of salsa, guacamole, or sour cream. Don't forget to serve them while they're still hot and the cheese is all melty.

Nutrition