Description
Bold, cheesy, and packed with sizzling flavor, these Chicken Fajitas Quesadillas bring together two Tex-Mex favorites in one irresistible meal. Juicy marinated chicken, sautéed bell peppers and onions, and plenty of melted cheese are tucked inside golden-crisp tortillas for a dish that’s perfect for dinner, parties, or a crowd-pleasing lunch.
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Ingredients
For the Chicken Fajita Filling:
1 lb boneless, skinless chicken breasts, thinly sliced
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
For the Veggies:
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
For the Quesadillas:
4 large flour tortillas (burrito size)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 tbsp butter or oil (for cooking)
Optional Toppings & Dips:
Sour cream or Greek yogurt
Guacamole
Salsa or pico de gallo
Chopped cilantro
Lime wedges
Instructions
Step 1: Marinate the Chicken
In a bowl, toss sliced chicken with olive oil, lime juice, and all spices.
Let marinate for 10–15 minutes while prepping veggies and cheese.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat.
Add marinated chicken and cook for 5–6 minutes until browned and cooked through.
Transfer to a plate and keep warm.
Step 3: Sauté the Veggies
In the same skillet, add a bit more oil if needed.
Sauté the bell peppers and onion for 4–5 minutes until tender and slightly charred.
Add the cooked chicken back to the skillet and toss to combine.
Remove from heat.
Step 4: Assemble the Quesadillas
Lay out tortillas and sprinkle half of the cheese on one side of each.
Top with a generous amount of chicken and veggie mixture.
Add remaining cheese, then fold each tortilla in half.
Step 5: Cook the Quesadillas
Wipe out the skillet and melt a little butter or oil over medium heat.
Cook each quesadilla for 2–3 minutes per side until golden brown and crisp, and the cheese is melted.
Repeat with remaining quesadillas.
Step 6: Slice & Serve
Let quesadillas rest for 1–2 minutes before slicing into wedges.
Serve with sour cream, guacamole, salsa, and a squeeze of lime.
Notes
Thinly Slice Everything – Helps ensure even cooking and easy folding.
Don’t Overfill – Too much filling makes flipping and crisping harder.
Use a Good Melting Cheese – Monterey Jack and cheddar melt perfectly.
Cook in Batches – For maximum crispiness, avoid overcrowding the pan.
Make It Spicy – Add sliced jalapeños or a dash of hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Tex-Mex