Description
Chicken Fajita Quesadillas combine seasoned chicken, sautéed peppers and onions, and melty cheese folded into crispy tortillas for a Tex-Mex meal that’s fast, flavorful, and satisfying.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons fajita seasoning or mix of chili powder, cumin, paprika, garlic powder, and oregano
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 4 large flour tortillas
- Salt and pepper, to taste
- Optional: lime juice, chopped cilantro, sour cream, guacamole, salsa
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced chicken and season with fajita seasoning. Cook until browned and fully cooked. Remove from skillet.
- In the same skillet, heat remaining oil. Add peppers and onion; sauté until tender and slightly caramelized. Season with salt and pepper.
- Return chicken to the skillet, mix with veggies, and add a squeeze of lime juice if desired.
- Heat a clean skillet over medium heat. Place one tortilla flat and sprinkle half with cheese, then chicken mixture, then more cheese. Fold in half and press gently.
- Cook for 2–3 minutes per side until golden and cheese is melted. Repeat for remaining tortillas.
- Let rest for a minute, then slice into wedges. Serve with desired toppings.
Notes
- Add mushrooms or corn for extra texture.
- Use rotisserie chicken for a quick shortcut.
- Spice it up with jalapeños or hot sauce.
- Grill the chicken for added smokiness.
- Bake at 400°F (200°C) for 10–12 minutes as an alternative to pan-frying.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
