Chicken Fajita Quesadillas
Get ready to experience 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!
Servings: 4
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
- Season the chicken strips with 1 tablespoon of the fajita seasoning.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 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. Add the onions and sauté 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 chicken to the skillet, mix with the vegetables, and cook for 1 additional 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 on 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 the quesadilla for 1-2 minutes on one side until golden and crispy, then carefully flip it over and cook the other side until golden and the cheese is melted. Remove from the skillet and cut into quarters.
Repeat
- Repeat the process with the remaining tortillas and filling.
Serve
- Serve the quesadillas 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.
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.