Description
If you love sizzling fajitas and cheesy quesadillas, why not have the best of both? These Chicken Fajitas Quesadillas combine juicy, seasoned chicken with sautéed peppers and onions, all tucked into a golden, crispy tortilla with melted cheese. Quick, flavorful, and perfect for lunch, dinner, or game day, they deliver restaurant-style results in the comfort of your own kitchen.
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Ingredients
• 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime
For the Quesadillas:
• 4 large flour tortillas (burrito size)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 tbsp butter or oil (for cooking)
• Optional: sour cream, salsa, guacamole, or lime wedges for serving
Instructions
Step 1: Cook the Chicken and Veggies
Heat olive oil in a large skillet over medium-high heat.
Add sliced chicken, season with chili powder, cumin, paprika, oregano, salt, and pepper.
Sauté for 4–5 minutes until nearly cooked.
Add garlic, peppers, and onions to the skillet.
Cook for another 5–6 minutes, stirring occasionally, until chicken is cooked through and veggies are soft and slightly charred.
Squeeze in lime juice and stir. Remove from heat.
Step 2: Assemble the Quesadillas
Lay out tortillas on a clean surface.
Sprinkle ½ cup shredded cheese over half of each tortilla.
Add a generous scoop of the fajita mixture on top of the cheese.
Fold the tortillas over to close and press gently.
Step 3: Cook the Quesadillas
Wipe the skillet clean and heat over medium heat with a little butter or oil.
Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
Remove and let rest for 1 minute before slicing into wedges.
Step 4: Serve Hot
Serve warm with sour cream, guacamole, salsa, or your favorite toppings.
Notes
Thin Slices Cook Faster – Thin chicken and veggies mean quicker, even cooking.
Don’t Overstuff – Too much filling makes them hard to flip and can cause tearing.
Use a Mix of Cheeses – For gooey melt and bold flavor.
Press Lightly – Use a spatula to gently press while cooking for crispier tortillas.
Keep Warm – Hold finished quesadillas in a low oven (200°F) until all are cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican-American