Go Back
- 2 boneless, skinless chicken breasts - 1 bell pepper (any color) - 1/2 red onion - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and black pepper to taste - 4 large flour tortillas - 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend) - Fresh cilantro for garnish - Sour cream and salsa for serving When I make chicken fajita quesadillas, I start with fresh ingredients. The chicken breasts should be boneless and skinless. I choose a bell pepper for color and sweetness. Red onion adds a nice crunch and flavor. Extra virgin olive oil helps the spices stick to the chicken. For spices, I use chili powder for heat and ground cumin for depth. Garlic powder gives it a savory kick, while smoked paprika adds a rich taste. I season with salt and black pepper to bring out the flavors. Next, I grab large flour tortillas. They hold the filling well and get nice and crispy. I always keep shredded cheese on hand. It melts perfectly and adds creaminess. Fresh cilantro is a must for garnish. Sour cream and salsa make great dips. This combination makes each bite delicious. You can find the full recipe for chicken fajita quesadillas to try this at home! To start, you need to marinate the chicken strips. In a medium bowl, mix olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Add the sliced chicken and stir well to coat. Let it sit for 15-20 minutes. This helps the flavors blend nicely. Next, heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 6-8 minutes. Stir occasionally until the chicken is fully cooked and browned. When done, remove the chicken from the skillet and set it aside. Now, let’s sauté the vegetables. In the same skillet, add the thinly sliced bell pepper and red onion. Cook for about 4-5 minutes until they are tender and starting to caramelize. This step brings out their natural sweetness. Once they are ready, return the cooked chicken to the skillet. Stir everything together for about a minute to warm it all up. It’s time to assemble the quesadillas. Place a tortilla flat on a clean surface. On one half, sprinkle a layer of cheese. Then, add a portion of the chicken and vegetable mix. Top it with more cheese. Fold the tortilla over to create a half-moon shape. Repeat this with the other tortillas and filling. Next, wipe the skillet clean and return it to medium heat. Carefully place one folded quesadilla in the skillet. Cook for about 3-4 minutes on each side. Look for golden brown tortillas and melted cheese. Press down gently with a spatula for even cooking. After cooking, remove the quesadillas from the skillet. Let them rest for a minute before slicing into wedges. Garnish with fresh cilantro. Serve hot with sour cream and salsa on the side. These sides add extra flavor and make the meal more fun. Enjoy your Chicken Fajita Quesadillas! For the complete recipe, check out the Full Recipe section. To get the best flavor, marinate your chicken for at least 15-20 minutes. This time allows the spices to soak in. For extra flavor, add lime juice or fresh cilantro to the marinade. These ingredients brighten up the taste and add freshness. Use a cast-iron skillet or a non-stick skillet for cooking. These types heat evenly and make flipping easy. To achieve the perfect quesadilla texture, cook over medium heat. This way, your tortillas turn golden brown, and the cheese melts just right. Press down gently with a spatula to ensure even cooking. For serving, slice the quesadillas into wedges and arrange them on a colorful plate. This makes them look inviting. You can also add a sprinkle of chopped cilantro on top. Serve with small bowls of sour cream and salsa on the side. This adds flavor and fun to your meal. {{image_4}} You can change the protein in your quesadilla. Use beef or shrimp instead of chicken. Both options add great flavor. For a vegetarian twist, try black beans or mushrooms. These ingredients offer a hearty texture and taste. Add a new spice for a fun twist. Try cayenne pepper for heat or oregano for depth. You can also mix in sauces. A splash of hot sauce adds a kick. For a sweet touch, consider adding pineapple. It pairs well with the savory chicken. Want to make mini quesadillas? Cut each tortilla into smaller rounds. They work great as appetizers. Pair them with various dipping sauces. From guacamole to ranch, the choices are endless. You can also serve them with different salsas for added flavor. The full recipe offers a solid base, but feel free to get creative! To store leftover quesadillas, let them cool first. Wrap each one in plastic wrap or aluminum foil. You can also place them in an airtight container. This keeps them fresh. Quesadillas can last in the fridge for up to three days. For longer storage, freeze them. In the freezer, they can last for up to two months. When reheating, keep the quesadillas crispy. The microwave is quick. Heat them for about 30 seconds to 1 minute. This works, but they may get a bit soft. For a better texture, try the oven. Preheat it to 375°F. Bake the quesadillas for 10-15 minutes until hot. You can also use a skillet. Heat it over medium heat. Cook each side for about 3-4 minutes. This method keeps them crispy and delicious. Chicken fajita quesadillas are a tasty mix of chicken, peppers, and cheese. They come from Mexican cuisine. This dish takes classic fajitas and wraps them in a tortilla. The result is a crunchy outside and gooey inside. It is perfect for a quick lunch or dinner. Making chicken fajita quesadillas takes about 40 minutes. You will spend about 20 minutes prepping the ingredients. Cooking the chicken and veggies takes around 15 minutes. The last 5 minutes go to cooking and toasting the quesadillas. Chicken fajita quesadillas can be a healthy choice. They are packed with protein from the chicken. The peppers add vitamins and fiber. You can use whole wheat tortillas for extra nutrients. Just be mindful of the cheese and any sauces you add. Yes, you can make chicken fajita quesadillas in advance. Prepare the chicken and veggies ahead of time. Store them in the fridge for up to two days. When you are ready to eat, assemble and cook the quesadillas. This saves time on busy days. You’ve learned how to create tasty chicken fajita quesadillas. We covered key ingredients, cooking steps, and smart tips to boost flavor. Remember, you can customize these quesadillas with various proteins or spices. Store leftovers properly and reheat to enjoy them later. This dish is fun to make and perfect for sharing. I hope you find joy in trying out these recipes and making them your own. Enjoy your cooking adventure!

Chicken Fajita Quesadillas

Delight your taste buds with these scrumptious Chicken Fajita Quesadillas! Perfectly seasoned chicken, vibrant bell peppers, and gooey cheese come together in a crispy tortilla for a quick and easy meal. With just a few simple ingredients and steps, you can have a delicious dinner in no time. Click through to explore the complete recipe and elevate your weeknight meals with this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 bell pepper (choose any color for vibrancy), thinly sliced

1/2 red onion, finely sliced

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

4 large flour tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)

Fresh cilantro, chopped, for garnish

Sour cream and salsa for serving

Instructions
 

Prepare the Marinade: In a medium mixing bowl, combine the sliced chicken with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Stir the mixture well to coat the chicken evenly and let it marinate for about 15-20 minutes to enhance the flavors.

    Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and browned on all sides. Remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same hot skillet, add the sliced bell pepper and red onion. Sauté for about 4-5 minutes until the vegetables are tender and starting to caramelize. Once they're ready, return the cooked chicken to the skillet and stir everything together for about a minute to ensure it's warm.

        Assemble the Quesadillas: Place a tortilla flat on a clean surface. On one half, sprinkle a layer of cheese, followed by a portion of the chicken and vegetable mixture. Top with an additional layer of cheese, and then fold the tortilla over to create a half-moon shape. Repeat this process with the remaining tortillas and filling.

          Cook the Quesadillas: Wipe the skillet clean to remove any residue and return it to medium heat. Carefully place one folded quesadilla into the skillet and cook for approximately 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted and gooey. You may gently press down with a spatula for even cooking.

            Slice and Serve: Remove the quesadillas from the skillet and let them rest for a minute before slicing them into wedges. Garnish generously with fresh cilantro. Serve hot with dollops of sour cream and bowls of salsa on the side for dipping.

              Preparation Time: 20 minutes | Total Time: 40 minutes | Servings: 4