Description
Delicious and easy-to-make Chicken Fajita Quesadillas combining tender spiced chicken, sautéed peppers and onions, and melted cheddar and Monterey Jack cheeses folded inside crispy tortillas. Perfect for a quick weeknight Tex-Mex meal or entertaining guests.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
Cooking
- Nonstick cooking spray or additional oil for cooking
Instructions
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced chicken breasts along with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook for 5–6 minutes until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red and green bell peppers and onion, sautéing for 4–5 minutes until they are tender and slightly charred. Return the cooked chicken to the skillet and stir to combine with the sautéed vegetables. Remove from heat.
- Assemble the Quesadillas: Heat a clean skillet or griddle over medium heat and lightly grease with cooking spray or oil. Place one flour tortilla in the pan, sprinkle with ¼ of the shredded cheddar and Monterey Jack cheese, then add a generous scoop of the chicken fajita mixture. Top with more cheese and fold the tortilla in half.
- Cook the Quesadillas: Cook each quesadilla for 2–3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Remove from heat and repeat the process with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges and serve hot with your choice of salsa, sour cream, or guacamole for dipping.
Notes
- Swap chicken for steak, shrimp, or make it vegetarian with black beans for variety.
- You can prep the filling mixture ahead of time and assemble fresh quesadillas for quick meals.
- Adjust spice levels by increasing or decreasing chili powder and black pepper.
- Use whole wheat tortillas if you prefer a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
