Description

If you love sizzling chicken fajitas and gooey quesadillas, why not have both in one mouthwatering meal? These Chicken Fajitas Quesadillas combine juicy, seasoned chicken strips with sautéed peppers and onions, all melted together with cheese inside a crispy, golden tortilla. It’s a bold, satisfying dish that’s perfect for lunch, dinner, or a casual get-together.

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Ingredients

Scale

For the Chicken Fajita Filling:

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp olive oil
1 tsp chili powder
1 tsp paprika
½ tsp ground 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 green bell pepper, thinly sliced
1 small red onion, thinly sliced

For the Quesadillas:

4 large flour tortillas (burrito size)
2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Butter or oil for greasing the pan

Optional Toppings:

Sour cream or Greek yogurt
Salsa or pico de gallo
Guacamole or sliced avocado
Chopped cilantro
Lime wedges

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Instructions

Step 1: Cook the Chicken

In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
Toss sliced chicken with olive oil, lime juice, and spice mix.
Heat a skillet over medium-high heat. Add chicken and cook for 5–6 minutes, or until cooked through and slightly charred.
Remove from skillet and set aside.

Step 2: Sauté the Peppers and Onions
5. In the same skillet, add 1 tbsp olive oil.
6. Add bell peppers and onions and sauté for 4–5 minutes, until tender and slightly caramelized.
7. Return cooked chicken to the skillet and toss everything together to combine. Remove from heat.

Step 3: Assemble the Quesadillas
8. Lay one tortilla flat and sprinkle ¼ cup cheese over half of it.
9. Spoon a generous portion of the chicken fajita mixture over the cheese.
10. Add another layer of cheese on top (about ¼ cup) and fold the tortilla in half.
11. Repeat with remaining tortillas and filling.

Step 4: Cook the Quesadillas
12. Heat a clean skillet or griddle over medium heat and lightly grease with butter or oil.
13. Cook quesadillas one at a time for 2–3 minutes per side, or until golden brown and crispy, and the cheese is melted.
14. Transfer to a cutting board and let cool slightly before slicing into wedges.

Step 5: Serve Hot
15. Serve with your favorite toppings and extra lime wedges on the side.

Notes

Use Thinly Sliced Chicken – It cooks quickly and evenly.
Double Layer of Cheese – Helps the quesadilla hold together and gives extra gooeyness.
Don’t Overfill – Too much filling makes them hard to flip and can spill out.
Use a Hot Pan – Helps get that golden, crispy exterior.
Customize – Add corn, jalapeños, or black beans to the filling for extra flair.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: Tex-Mex