Chicken Fajita Quesadillas Recipe

Introduction

Chicken Fajita Quesadillas are a delicious and satisfying dish that combines tender spiced chicken, sautéed peppers and onions, and melted cheese all folded inside warm tortillas. Perfect for a quick weeknight dinner or a fun meal to share with friends and family.

Ingredients

• 1 lb chicken breast (cut into thin slices)
• 4 large burrito-style flour tortillas
• 1 ½ cups shredded quesadilla or Mexican blend cheese
• Juice from 1 lime
• 1 1 oz packet fajita seasoning
• 2 tbsp olive oil
• 2 tbsp salted butter
• 1 medium white onion (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• Fresh cilantro (chopped, for garnish)

Instructions

1. Step 1: In a large bowl, toss the sliced onions and bell peppers with half of the fajita seasoning and 1 tablespoon of olive oil until everything is evenly coated and glossy.
2. Step 2: Heat a large cast-iron skillet over medium-high heat and add the veggies. Cook for about 10–12 minutes, stirring occasionally, until they are soft, slightly charred, and fragrant. Transfer to a plate and set aside.
3. Step 3: In the same bowl, toss the sliced chicken with the remaining fajita seasoning and the other tablespoon of olive oil.
4. Step 4: Add the chicken to the hot skillet and cook for 6–8 minutes, flipping halfway through, until golden brown and cooked through.
5. Step 5: Return the cooked peppers and onions to the skillet with the chicken. Squeeze in the lime juice and stir well to combine the flavors. Remove from heat.
6. Step 6: Lay a tortilla flat and spoon about one-quarter of the fajita filling over half of it. Sprinkle generously with shredded cheese, then fold the tortilla over to close.
7. Step 7: Heat a clean skillet or griddle over medium heat and melt about ½ tablespoon of butter.
8. Step 8: Add the folded quesadilla and cook until golden and crisp, about 2–3 minutes per side. Repeat with the remaining quesadillas, adding more butter as needed.
9. Step 9: Slice each quesadilla into halves, sprinkle with fresh cilantro, and serve warm for a melty, cheesy experience.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the fajita seasoning.
• Use different cheeses like Monterey Jack or mozzarella for a milder melt.
• Add sliced jalapeños or a dash of hot sauce inside for some heat.
• Make it vegetarian by substituting the chicken with sliced mushrooms or seasoned tofu.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium heat to maintain crispiness or in a microwave for convenience, though the tortillas may soften. Avoid freezing as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tortilla?

Yes, you can use whole wheat, corn, or smaller flour tortillas depending on your preference, but cooking times may vary slightly.

How do I know when the chicken is fully cooked?

Cook the chicken until it is no longer pink inside and reaches an internal temperature of 165°F (75°C). It should be golden brown on the outside and firm to the touch.

Chicken Fajita Quesadillas Recipe

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★★★★★

4.6 from 137 reviews

These Chicken Fajita Quesadillas are a delightful fusion of tender, seasoned chicken, sautéed bell peppers and onions, and melted Mexican blend cheese all hugged by crispy, buttery flour tortillas. Perfectly spiced with fajita seasoning and a splash of lime juice, these quesadillas deliver a flavorful, melty, and satisfying meal that comes together quickly on the stovetop.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (1 quesadilla per person) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 1 lb chicken breast, thinly sliced
• 1 medium white onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 1 oz packet fajita seasoning, divided
• 2 tbsp olive oil, divided
• Juice from 1 lime

Quesadillas

• 4 large burrito-style flour tortillas
• 1 ½ cups shredded quesadilla or Mexican blend cheese
• 2 tbsp salted butter, divided
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Vegetables: In a large bowl, toss the sliced onions and bell peppers with half of the fajita seasoning and 1 tablespoon of olive oil until they are evenly coated and glossy.
2. Sauté the Vegetables: Heat a large cast-iron skillet over medium-high heat, then add the seasoned vegetables. Cook, stirring occasionally, for 10–12 minutes until they soften, develop a slight char, and release a fragrant aroma. Remove and set aside on a plate.
3. Season the Chicken: In the same bowl used for the vegetables, toss the thinly sliced chicken breast with the remaining fajita seasoning and the remaining tablespoon of olive oil, ensuring thorough coating.
4. Cook the Chicken: Add the chicken to the hot skillet and cook for 6–8 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.
5. Combine Filling: Return the cooked peppers and onions to the skillet with the chicken, squeeze in the lime juice, and stir everything together to meld the flavors. Remove the skillet from heat.
6. Assemble Quesadillas: Lay one flour tortilla flat and spread approximately one-quarter of the fajita filling over half of the tortilla. Generously sprinkle shredded cheese over the filling, then fold the tortilla in half to enclose the filling.
7. Prepare to Cook Quesadillas: Heat a clean skillet or griddle over medium heat and melt about half a tablespoon of butter.
8. Cook Quesadillas: Place the assembled quesadilla in the skillet and cook for 2–3 minutes per side until the tortilla is golden and crisp and the cheese is melted inside. Repeat the process for the remaining tortillas, adding more butter to the skillet as needed.
9. Serve: Slice each quesadilla into halves, garnish with chopped fresh cilantro, and serve warm to enjoy melty, cheesy perfection.

Notes

• Use a cast-iron skillet or heavy-bottomed pan for best heat retention and even cooking.
• Adjust fajita seasoning quantity to taste or use homemade seasoning for a fresher flavor.
• Butter adds richness and crispness; substitute with margarine or oil if preferred.
• Serve with sour cream, guacamole, or salsa for extra flavor accompaniments.
• Leftovers can be stored in the refrigerator for 2 days and reheated in a skillet to maintain crispiness.

Keywords: chicken fajita quesadillas, Mexican quesadilla, fajita chicken, cheesy quesadilla recipe, easy Mexican dinner, skillet quesadilla