Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy and ready in only 30 minutes.
Ah Tex-Mex! I love Tex-Mex flavors. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese. Place all this goodness in between a couple tortillas and you’ve got something magical on your hands.
I just think you can’t go wrong with quesadillas. It’s like a sandwich but better, especially when loaded with some of my homemade fajita seasoning. There’s just something about these ooey gooey hand held snacks that are so satisfying both in flavor and in filling factor. What are we waiting for, isn’t your stomach growling already?
What’s A Fajita?
A fajita is traditionally just a Mexican dish that is made up of any grilled meat that’s served in either a flour or corn tortilla. The thing that really makes fajitas special are the spices used in it. You know when you’re at a restaurant and a sizzling, exciting plate is walked by your table, prompting everyone to ask: ‘what is that?’. Well it’s a fajita!
What’s A Quesadilla?
If you’re unfamiliar with this little hand held entree then you’re about to be. Quesadillas are a traditionally Mexican dish, stuffed full of cheese and occasionally some meant and veggies. The ones I’m sharing with you all today combine the best of both worlds, perfectly crisp and tasty quesadillas packed full of fajita flavors.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Olive oil – We want a nice neutral tasting oil to saute our ingredients in.
- Chicken – Chicken breast, skinless and boneless.
- Seasoning – Fajita seasoning, you can use store bought or my home made recipe!
- Veggies – Bell peppers and onion.
- Cheese – Either Tex Mex or cheddar cheese freshly shredded.
- Tortilla – Either corn or flour, whichever you prefer but they need to be large enough to hold all of our delicious ingredients.
- Condiments – Sour cream and salsa.
- Butter – Unsalted to brown and warm our tortillas, it will ensure they get delicious and crispy.
How To Make Chicken Fajita Quesadillas
- Prep the chicken: Season the chicken breasts strips with 1 tbsp of the fajita mix.
- Cook the chicken: In a large skillet, heat 1 tbsp 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.
- Saute the sauteables: 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.
- Assemble the quesadillas: In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery then add a little bit of the chicken and onion mixture on top of the tortilla, and about 1/4 cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
- Finish the dish: 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.
How To Serve
These chicken fajita quesadillas can be a meal all on their own, believe me I’ve tested it out! But if you’d like to turn these hand held treats into a weeknight spread, I’ve got the perfect accompaniments for you:
- Black Bean Corn and Avocado Salad
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Polenta
- Mexican Street Corn Salad
- Italian Roasted Mushrooms And Veggies
What Else Can I Use In My Quesadillas?
This dish is nice and flexible, perfect for mixing and matching any veggies you’re trying to sneak into a weeknight dinner.
| Veggies | Cheese | Protein |
| Jalapeno | Mozzarella | Chorizo |
| Carrots | Brie | Pork carnitas |
| Beans | Gouda | Beef brisket |
| Zucchini | Asiago | Sautéed mushrooms |
| Tofu |
Storing Leftovers
Store chicken fajitas quesadillas in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Craving More Mexican Dishes? Try These Recipes:
- Shrimp Fiesta Quesadillas
- Mexican Street Corn Salad
- Mini Mexican Street Corn Salad Tacos
- Chopped Mexican Chicken Salad
- Chicken Enchilada Taquitos
- Baked Breakfast Taquitos
- Pork Carnitas
- White Chicken Enchiladas
- Cheesy Beef Quesadillas
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Chicken Fajita Quesadillas
Equipment
Ingredients
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 3 chicken breasts boneless and skinless, cut into long strips
- 1 red bell pepper cut into long strips
- 1 green bell pepper cut into long strips
- 2 onions sliced
- 1 cup Tex Mex cheese or cheddar cheese
- salsa
- sour cream
- 8 tortillas
- 2 tbsp butter
Instructions
- Season the chicken breasts strips with 1 tbsp of the fajita mix.
- In a large skillet, heat 1 tbsp 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 1/4 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.
Recipe Notes
- Store in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy.
- If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I have a question…can you make the fajita mixture & freeze that, then make the quesadillas later? Cooking for one, but like the convenience of pulling something delicious out of the freezer. Just don’t know if the peppers would hold up. Thank you for what sounds like a scrumptious recipe!
The peppers will soften a bit after freezing and thawing, but if you don’t mind them a bit softer then this is a great freezer meal! Sauté to reheat.
Just wondering if I can use taco seasoning instead of fajita seasoning
Yes!