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Chicken Fajita Quesadilla

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This Chicken Fajita Quesadilla combines the bold, savory flavors of fajitas with the deliciousness of a crispy, cheesy quesadilla. Packed with seasoned chicken, sautéed bell peppers and onions, and melted cheese, it’s a simple and satisfying dish that’s perfect for lunch, dinner, or a quick snack. Ready in under 30 minutes, this dish is a great weeknight meal the whole family will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound (450 g) chicken breast, thinly sliced
  • 1 tablespoon fajita seasoning (store-bought or homemade)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 bell pepper (red, green, or yellow), thinly sliced
  • 1 medium onion, thinly sliced
  • 4 flour tortillas
  • 2 cups shredded cheese (cheddar, mozzarella, or a Mexican cheese blend)
  • 1 tablespoon butter (for cooking the quesadillas)
  • Optional toppings: sour cream, salsa, guacamole, cilantro, lime wedges

Instructions

  • Cook the Chicken:
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with fajita seasoning, cumin, chili powder, and salt. Cook for 6-8 minutes, or until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
  • Sauté the Vegetables:
    • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper and onion, and sauté for about 4-5 minutes, or until the vegetables are tender and caramelized. Remove from the skillet and set aside with the chicken.
  • Assemble the Quesadillas:
    • Place a tortilla in a large skillet or on a griddle over medium heat. Sprinkle a generous handful of shredded cheese on one side, then layer with some of the cooked chicken and sautéed peppers and onions. Top with a bit more cheese for extra gooeyness, then place another tortilla on top.
  • Cook the Quesadilla:
    • Cook the quesadilla for 3-4 minutes on one side until golden and crispy. Flip the quesadilla carefully, using a spatula, and cook the other side for another 3-4 minutes until golden and the cheese has melted.
  • Serve:
    • Remove from the skillet and cut into wedges. Serve immediately with your favorite toppings, such as sour cream, salsa, guacamole, or a squeeze of lime juice.

Notes

  • Customize the Heat: Add jalapeños or a drizzle of hot sauce for a spicier version.
  • Make it Veggie-Only: Skip the chicken and add extra veggies such as mushrooms, zucchini, or corn for a vegetarian option.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.

Keywords: Chicken Fajita Quesadilla, fajita quesadilla, chicken quesadilla, easy quesadilla recipe, cheesy chicken quesadilla, fajita chicken, quick dinner, Mexican quesadilla, chicken and pepper quesadilla, crispy quesadilla.

Find it online: https://inqelab.com/chicken-fajita-quesadilla/