Name: Chicken Fajita Quesadillas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast, cut into thin slices; 1 medium white onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 oz packet fajita seasoning; Juice from 1 lime; 2 tbsp olive oil; 4 large burrito-style flour tortillas; 1 ½ cups shredded quesadilla or Mexican blend cheese; 2 tbsp salted butter; Fresh cilantro, chopped, for garnish

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Introduction

Chicken Fajita Quesadillas are a delicious and easy way to enjoy the vibrant flavors of fajitas in a cheesy, crispy package. Perfect for a quick weeknight dinner or a casual gathering, these quesadillas combine tender chicken, sautéed peppers and onions, and melted cheese inside warm tortillas.

A black cast iron skillet filled with a cooked mix of sliced red and green bell peppers and chunks of orange-brown chicken pieces. The vegetables and chicken are mixed evenly, with the red peppers being long and slightly curved, the green peppers thin and somewhat wrinkled, and the chicken having a lightly browned texture. The skillet handle extends to the bottom right, and the skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast (cut into thin slices)
4 large burrito-style flour tortillas
1 ½ cups shredded quesadilla or Mexican blend cheese
Juice from 1 lime
1 1 oz packet fajita seasoning
2 tbsp olive oil
2 tbsp salted butter
1 medium white onion (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
Fresh cilantro (chopped, for garnish)

Instructions

Step 1: In a large bowl, toss the sliced onions and bell peppers with half of the fajita seasoning and 1 tablespoon of olive oil until everything is coated and glossy.
Step 2: Heat a large cast-iron skillet over medium-high heat and add the veggies. Cook for 10–12 minutes, stirring occasionally, until soft, slightly charred, and aromatic. Transfer to a plate and set aside.
Step 3: Using the same bowl, toss the sliced chicken with the remaining fajita seasoning and the other tablespoon of olive oil.
Step 4: Add the chicken to the hot skillet and cook for 6–8 minutes, flipping halfway, until golden and cooked through.
Step 5: Return the peppers and onions to the skillet, squeeze in the lime juice, and stir to combine the flavors. Remove from heat.
Step 6: Lay a tortilla flat and spoon about ¼ of the fajita filling over one half. Sprinkle generously with shredded cheese, then fold the tortilla over to close.
Step 7: Heat a clean skillet or griddle over medium heat and melt about ½ tablespoon of butter.
Step 8: Add the quesadilla and cook until golden and crisp, about 2–3 minutes per side. Repeat with the remaining quesadillas, adding more butter as needed.
Step 9: Slice each quesadilla into halves, sprinkle with chopped fresh cilantro, and serve warm for melty, cheesy perfection.

Tips & Variations

Use a cast-iron skillet or non-stick pan to get a perfectly crispy exterior on your quesadillas.
Substitute chicken with shrimp or sliced steak for a different protein twist.
Add a dollop of sour cream or guacamole on the side for extra creaminess.
For a spicier kick, sprinkle some cayenne pepper or chopped jalapeños into the fajita filling before cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep them crispy, or microwave briefly if in a hurry. Avoid reheating in the microwave too long to prevent sogginess.

How to Serve

The image shows two folded quesadillas on two white plates with a white marbled background. The front quesadilla is cut in half, showing three visible layers inside: the collapsed outer crispy tortilla with a light golden brown color and char marks, the middle layer filled with cooked pieces of reddish-brown chicken mixed with sautéed slices of green and red bell peppers and translucent onions, and scattered fresh bright green cilantro leaves on top and around. The plate beneath has some small pieces of cilantro scattered. In the background, the other plate features a folded quesadilla with more diced tomato and onion salsa placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

You can prepare the fajita filling in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas fresh to maintain crispiness.

What type of cheese works best for quesadillas?

Mexican blend cheese or quesadilla cheese melts well and provides a creamy, mild flavor. Cheddar, Monterey Jack, or a mix of both also work great.