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Chicken Fajita Quesadillas

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  • Author: Chelsea Catalan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-American

Description

A crispy, cheesy quesadilla stuffed with smoky fajita chicken, peppers, and onions, perfect for an easy, flavor-packed meal.


Ingredients

Scale

For the fajita filling:

  • 2 boneless, skinless chicken breasts (or thighs), sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime

For the quesadillas:

  • 4 large flour tortillas
  • 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack)
  • 1 tablespoon butter (for cooking)

Toppings (optional but highly recommended!):

  • Sour cream
  • Guacamole
  • Salsa
  • Fresh cilantro, chopped
  • Pickled jalapeños

Instructions

  • Marinate the Chicken – In a bowl, toss the sliced chicken with olive oil, smoked paprika, chili powder, cumin, oregano, salt, and pepper. Let it sit for at least 10 minutes (or overnight if you’ve got time).

  • Cook the Fajita Veggies – Heat a large skillet over medium-high heat. Add a splash of olive oil and toss in the bell peppers, onions, and garlic. Sauté until they’re softened and slightly charred (about 5-7 minutes). Remove from the pan and set aside.

  • Cook the Chicken – In the same pan, cook the marinated chicken for 5-6 minutes until fully cooked and slightly caramelized. Squeeze fresh lime juice over the chicken and mix it with the cooked veggies.

  • Assemble the Quesadillas – Lay a tortilla flat, sprinkle a handful of cheese on one half, then add a generous scoop of the chicken fajita mix. Top with more cheese and fold it over.

  • Cook Until Crispy – Heat a little butter in a pan over medium heat. Place the folded quesadilla in and cook for 2-3 minutes per side until golden brown and crispy. Repeat for the rest.

  • Slice & Serve – Cut into triangles and serve hot with your favorite toppings.

Notes

Let the quesadilla rest before cutting to keep the cheese from spilling out.


Nutrition

  • Serving Size: 1 quesadilla
  • Calories: ~450
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 80mg