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Chicken Lunch 30 Minutes or Less Mexican
4.6 from 92 votes

Chicken Fajita Quesadillas

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 70 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

Chicken Fajita Quesadillas - sauteed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.

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.

sauteing peppers and onions in a skillet and sauteing chicken in a skillet

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

  1. Prep the chicken: Season the chicken breasts strips with 1 tbsp of the fajita mix.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

VeggiesCheeseProtein
JalapenoMozzarellaChorizo
CarrotsBriePork carnitas
BeansGoudaBeef brisket
ZucchiniAsiagoSautéed mushrooms
Tofu
Chicken Fajita Quesadillas - sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy.

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
  • Sheet Pan Steak Fajitas
  • Baked Chicken Fajita Taquitos

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chicken fajita quesadillas on a plate with salsa
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4.61 from 92 votes

Chicken Fajita Quesadillas

Prep 10 minutes
Cook 20 minutes
Total 35 minutes
Rate Recipe
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.
4

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon 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 tablespoon butter

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 12-inch Cast Iron Skillet

Notes

  1. 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.
  2. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1quesadillaCalories: 543kcal (27%)Carbohydrates: 40g (13%)Protein: 31g (62%)Fat: 28g (43%)Saturated Fat: 12g (75%)Cholesterol: 99mg (33%)Sodium: 791mg (34%)Potassium: 628mg (18%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1642IU (33%)Vitamin C: 68mg (82%)Calcium: 287mg (29%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

chicken fajita quesadillas on a plate with salsa

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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70 Comments
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Teresa
Teresa
Posted: 6 months ago

This recipe is soooo good. Triple the seasoning recipe so you have enough.

0
Reply
Dawn Rossi
Dawn Rossi
Posted: 2 years ago

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!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Dawn Rossi
Posted: 2 years ago

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.

0
Reply
Lauryn S
Lauryn S
Posted: 2 years ago

Just wondering if I can use taco seasoning instead of fajita seasoning

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lauryn S
Posted: 2 years ago

Yes!

0
Reply
Jeni B
Jeni B
Posted: 2 years ago

5 stars
OMG! Made these for dinner tonight and my hubs and I loved them! Such a great recipe, including your fajita spice mix, which I also made. We are already planning to make this again next week. New favorite on repeat! Thanks Jo!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jeni B
Posted: 2 years ago

That’s so great to hear! We love these quesadillas too 🙂

0
Reply
Heather
Heather
Posted: 3 years ago

5 stars
We love these fajitas! These are definitely one of our rotating meals we make, I put it all in the over at 400 for 30min mixing halfway through 🙂

0
Reply
VS
VS
Posted: 3 years ago

What is your favorite brand of tortillas that you use?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  VS
Posted: 3 years ago

We always get Old el Paso 🙂

0
Reply
Rebecca Becker
Rebecca Becker
Posted: 3 years ago

5 stars
Loved this! So good!

0
Reply
Arlene
Arlene
Posted: 4 years ago

4 stars
We are having a pot luck lunch at work tomorrow and my coworker who we are celebrating is getting married this weekend and queasadias are her favourite so I am attempting for the first time to make them from your recipe because it looks easiest to follow for a first timer!

1
Reply
Robin
Robin
Posted: 4 years ago

5 stars
I’ve always filled the tortillas and thentransported them to the skillet. Duh, this is so much easier. Thanks for the recipe, it was great.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Robin
Posted: 4 years ago

It is!!

0
Reply
Sam Alam
Sam Alam
Posted: 5 years ago

Hi! What size burritos did you use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sam Alam
Posted: 5 years ago

I used medium size tortillas.

0
Reply
Heather
Heather
Posted: 6 years ago

You say to add 2 tbs of fajita mix to chicken breast and then further down recipe it says to add fajita mix to peppers? Do I add twice and if so how much?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Heather
Posted: 6 years ago

The remaining of the measurement noted in the recipe. Enjoy it is such a great dish

0
Reply
Rhonda
Rhonda
Reply to  Heather
Posted: 5 years ago

5 stars
It says to add 1 Tbls to the Chicken so I think you add the other Tbls to the Vegetables.

0
Reply
Lynn Hobeika
Lynn Hobeika
Posted: 6 years ago

hey Jo,
pls can you tell me the weight of the chicken breasts?
thx

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn Hobeika
Posted: 6 years ago

Hi Lynn! You need about 1 lb of chicken breast.

0
Reply
Merry
Merry
Reply to  Joanna Cismaru
Posted: 5 years ago

Is it powdered fajita mix in pkg.?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Merry
Posted: 5 years ago

Yes, or you can find the recipe here and make it yourself.

0
Reply
Nirvana Clifton
Nirvana Clifton
Posted: 6 years ago

5 stars
Made these tonight after burning a few Tortilla’s I got it, these are sooooooooooo good!!! I place one tortilla in a buttery pan for a minute or 2 filled then folded over to melt cheese and set! New fave in this house

0
Reply
plasterer bristol
plasterer bristol
Posted: 6 years ago

Love this recipe, quesadillas are the best. Thanks simon.

0
Reply
Heidi
Heidi
Posted: 7 years ago

These were great! I served with salsa and sour cream…yummy!

0
Reply

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