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Chicken Fajita Quesadillas

Get ready for 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
Servings: 1 quesadilla
Calories: 554kcal

Ingredients

  • 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
  • 2 tablespoons butter
  • 1 cup Tex-Mex cheese or cheddar cheese
  • 8 tortillas
  • Salsa for serving
  • Sour cream for serving

Instructions

Season the Chicken

  • Sprinkle 1 tablespoon of fajita seasoning over the chicken strips, tossing to coat evenly.

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 and heat.
  • Sauté the onions for 2 minutes until slightly translucent.
  • Add the bell peppers and the remaining 1 tablespoon of fajita seasoning. Mix well and cook for 2-3 minutes until the peppers are slightly tender.
  • Return the cooked chicken to the skillet, stir with the vegetables, and cook for 1 more 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.
  • Add a portion of the chicken and vegetable mixture onto one half of the tortilla, 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 and the cheese is melted.
  • Remove from the skillet and cut into quarters.

Repeat

  • Continue assembling and cooking the remaining quesadillas.

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.