Description
This Chicken Fajita Quesadillas recipe combines tender fajita-seasoned chicken strips with sautéed bell peppers and onions, all melted together with cheese inside crispy tortillas. It’s a quick and flavorful meal perfect for lunch or dinner, served with salsa and sour cream for added zest.
Ingredients
Scale
Chicken and Vegetables
- 2 tablespoons olive oil, divided
- 2 tablespoons fajita seasoning
- 3 boneless, skinless chicken breasts, cut into long strips
- 1 medium red bell pepper, cut into long strips
- 1 medium green bell pepper, cut into long strips
- 2 large onions, sliced
Quesadilla Assembly
- 2 tablespoons butter
- 1 cup shredded Tex-Mex cheese or cheddar cheese
- 8 tortillas (flour or corn)
For Serving
- Salsa
- Sour cream
Instructions
- Season and Cook Chicken: Season the chicken strips with 1 tablespoon of fajita seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken strips until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and wipe the skillet clean.
- Sauté Vegetables: Heat the remaining 1 tablespoon of olive oil in the cleaned skillet. Add the sliced onions and sauté until softened, approximately 4 minutes. Add the red and green bell pepper strips along with the remaining 1 tablespoon of fajita seasoning. Continue cooking until the peppers are slightly softened, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine everything, cooking for an additional 1 minute to blend the flavors.
- Assemble and Cook Quesadillas: Melt butter in a separate skillet over medium heat. Place one tortilla in the skillet and cook until it is lightly browned on the bottom, about 1-2 minutes. Flip the tortilla and evenly spread a portion of the chicken and vegetable mixture on top, followed by a sprinkle of shredded cheese. Top with a second tortilla. Cook until golden brown and the cheese is melted, about 2-3 minutes per side, flipping carefully to avoid filling spilling out. Repeat this process with the remaining tortillas and filling.
- Serve: Remove the quesadillas from the skillet and cut each into quarters. Serve hot with salsa and sour cream on the side for dipping.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the filling mix.
- Use flour tortillas for a classic quesadilla, or corn tortillas for a gluten-free option.
- Shredded Monterey Jack cheese works great as an alternative to Tex-Mex or cheddar cheeses.
- Leftover quesadillas store well in the refrigerator for up to 2 days and reheat crisp in a skillet or air fryer.
