Chicken fajita quesadillas feature tender seasoned chicken, sautéed bell peppers, onions, and gooey melted cheese, all cooked between two crispy buttery flour tortillas. The perfect combination of flavors and textures that will have you making this recipe on repeat!
Chicken fajitas and quesadillas are two of my family’s favorite recipes. They’re both quick to make and are always a big hit at the dinner table, so I decided to combine them for an even more delicious meal.
You get all the flavors of chicken fajitas with the caramelized onions and peppers combined with the convenience and comforting flavors of warm and gooey melted cheese in a toasted buttered flour tortilla. Yes, please! Here’s why I love this recipe:
- It’s quick and simple. Quesadillas are the ultimate quick and satisfying meal. They’re great for dinner or on the go.
- It’s packed with flavor. Get all the convenience of quesadillas but with the rich and juicy flavor of chicken fajitas. The chicken fajita filling is definitely the star of this recipe with its simple marinade and cooked bell peppers and onions.
Ingredients in Chicken Fajita Quesadillas
- Chicken breasts: I used chicken breasts for this recipe and then tenderized them to a ½-inch thickness so they cook faster. You can also use chicken tenderloins or chicken thighs, but keep in mind the cooking time will vary.
- Chicken fajita seasonings: I seasoned the chicken with olive oil, fresh garlic, and dried spices like chili powder, cumin, oregano, paprika, and a few others.
- Onions and bell peppers: I used a yellow onion and 2 different colors of bell peppers. You can use any color bell pepper you prefer and can swap out white onion or red onion if you prefer.
- Soy sauce: This adds a great savory flavor and a bit of salt. I use the low-sodium version so it’s slightly healthier.
- Cheese: The best part of quesadillas is the cheese! I used Chihuahua cheese for the perfect stretchy cheesy pull, but mozzarella, Colby Jack, Monterey Jack, or your favorite melting cheese works well.
- Flour tortillas: You’ll need large 10-inch flour tortillas for these quesadillas (sometimes called “burrito size”). You can use a different size, but you’ll need to adjust the filling and cheese measurements accordingly. Whatever size you use, I recommend using thick, high-quality flour tortillas so they can withstand the filling. Here’s how to make your own flour tortillas.
- Butter: Toasting your tortillas in butter is what brings your quesadillas to the next level. Butter gives them a more savory flavor and helps crisp up the tortilla, giving your quesadilla that crispy golden brown outside. You can use salted or unsalted butter.
How to Make Chicken Fajita Quesadillas
Cook the bell peppers and onions. In a large skillet, cook the onions, bell peppers, soy sauce, and salt in a little olive oil for 10 minutes, until the onions are translucent and start to caramelize and the peppers are tender and cooked through. Transfer them to a large bowl.
Cook the chicken. In the same skillet, add the seasoned chicken and cook for 5 minutes on each side until fully cooked and the chicken reaches an internal temperature of 165℉. Transfer the chicken onto a cutting board and let it cool slightly before chopping it into bite-size pieces, then mix the chicken and bell peppers together in the skillet.
Assemble and cook the quesadillas. Layer half of each tortilla with ¼ cup shredded cheese, ½ cup chicken fajita mixture, and another ¼ cup shredded cheese. Fold it over and cook the quesadillas in a skillet with melted butter for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown.
Transfer the quesadilla to a cutting board and slice it into triangles with a sharp knife or a pizza cutter. Serve with guacamole, sour cream, and your favorite salsa!
Recipe Tips
- Choose the right tortillas. Opt for large 10-inch flour tortillas (sometimes called “burrito size”). If you’re aiming for a more authentic taste or a gluten-free option, corn tortillas are a great alternative. However, keep in mind they’re often smaller, so you’ll need to adjust the amount of filling and cheese accordingly. You can also make your own flour tortillas or corn tortillas for the best flavor!
- Don’t skip the butter. This helps toast up the outside of the tortilla and get it crispy and golden brown. It also makes a huge difference in the taste!
- Use a good melting cheese. Choose a cheese that melts well, such as Chihuahua, Monterey Jack, Cheddar, or Oaxaca cheese. These cheeses will give your quesadillas the perfect gooey texture.
- Use a different cut of chicken. You can use chicken thighs or chicken tenderloins instead of chicken breasts. If using, you do not need to tenderize it with a meat mallet.
- Make it vegetarian. You can easily make this recipe vegetarian by using canned black beans and corn instead of chicken. Just drain and rinse them, then sauté with the bell peppers, onions, and seasoning mixture.
Serving Suggestions
Chicken fajita quesadillas are best served with your favorite fajita toppings like guacamole, sour cream, pico de gallo, and salsas like my salsa Mexicana, salsa macha, or my homemade salsa.
You can make an extra hearty meal and add sides like charro beans, esquites, cilantro lime rice, and refried beans.
Storing and Reheating
To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
To reheat, warm the quesadilla in a skillet over medium heat until fully warmed through and the cheese is gooey. I don’t recommend reheating them in the microwave because they’ll get soft and soggy. You could also reheat it in the air fryer or under the broiler for a few minutes. Just watch it carefully so it doesn’t burn.
More Quesadilla Recipes
If you tried this Chicken Fajita Quesadilla Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Chicken Fajita Quesadilla
Ingredients
For the chicken
- 2 poundss boneless skinless chicken breast, pounded to an even ½-inch thickness
- 2 tablespoons olive oil, plus more for cooking
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon freshly ground black pepper
For the peppers and onions
- 1 ½ tablespoons olive oil
- 1 bell pepper, diced (any color)
- ½ yellow onion, diced
- 1 teaspoon soy sauce
- ½ teaspoon kosher salt, plus more to taste
For the quesadillas
- 6 large (10-inch) flour tortillas, divided
- 3 tablespoons butter, divided
- 3 cups shredded cheese, divided (Chihuahua, Monterey jack, mozzarella, or Mexican-blend)
For serving
- Guacamole
- Sour cream
- Salsa
Instructions
- Add all the ingredients for the chicken to a large bowl and toss together to coat. Cover with plastic wrap and set aside while you cook the vegetables.
- Make the peppers and onions. Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, soy sauce, and kosher salt. Cook for 10 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender. Transfer them to a bowl and cover with foil or plastic wrap to keep warm.
- To the same hot skillet, add 1 teaspoon of olive oil and the seasoned chicken. Cook for 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165℉ and is fully cooked through.
- Remove the pan from the heat and transfer the chicken to a cutting board and let it cool slightly before chopping into bite-size pieces.
- Add the diced chicken, peppers, and onions back to the skillet, and give it a quick toss to combine. Set aside.
- Working in batches of 2, melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Layer half of each tortilla with ¼ cup shredded cheese, ½ cup chicken fajita mixture, and another ¼ cup shredded cheese. Fold it over and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown. Repeat with the remaining quesadillas and butter.
- Serve with guacamole, sour cream, and your favorite salsa.
Notes
- Choose the right tortillas. Opt for large 10-inch flour tortillas (sometimes called “burrito size”) for flexibility and ease of folding. If you’re aiming for a more authentic taste or a gluten-free option, corn tortillas are a great alternative. However keep in mind they’re often smaller, so you’ll need to adjust the amount of filling and cheese accordingly.
- Don’t skip the butter. This helps toast up the outside of the tortilla and get it crispy and golden brown. It makes a huge difference in the taste!
- Use a good melting cheese. Choose a cheese that melts well, such as Chihuahua, Monterey Jack, Cheddar, or Oaxaca. These cheeses will give your quesadillas the perfect gooey texture.
Nutrition Information
Photography by Ashley McLaughlin.
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