Chicken Fajita Quesadillas: Crispy, Cheesy, and and Irresistible
Make these chicken fajita quesadillas recipe for a quick meal with chicken, peppers, and bold flavor—perfect for easy weeknight dinners.
Servings: 4
Calories: 615kcal
Ingredients
- 1 lb chicken breast cut into thin slices
- 4 large burrito-style flour tortillas
- 1 1/2 cups shredded quesadilla or Mexican blend cheese
- 1 lime juice
- 1 oz 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
- In a large bowl, toss the sliced onion and bell peppers with half of the fajita seasoning and 1 tablespoon of olive oil.1 oz fajita seasoning, 2 tbsp olive oil, 1 medium white onion, 1 red bell pepper, 1 green bell pepper
- Heat a large skillet over medium-high heat and add the vegetables.
- Cook until soft and slightly charred, about 10–12 minutes, then remove from the pan and set aside.
- In the same bowl, toss the sliced chicken breasts with the remaining seasoning and 1 tablespoon of olive oil.1 lb chicken breast
- Add the chicken to the hot skillet.
- Cook for 6–8 minutes, flipping halfway through, until fully cooked.
- Return the cooked vegetables to the pan, squeeze in the lime juice, and stir to combine. Remove from heat.1 lime juice
- Lay one tortilla flat on a clean surface and spoon about ¼ of the fajita mixture onto one half.4 large burrito-style flour tortillas
- Sprinkle a layer cheese on half of the tortilla.1 1/2 cups shredded quesadilla or Mexican blend cheese
- Fold the tortilla over to close.
- Heat a clean skillet or griddle over medium heat and melt ½ tablespoon butter.2 tbsp salted butter
- Place the quesadilla in the skillet and cook until golden brown and crisp, about 2–3 minutes per side. Remove from the pan and repeat with the remaining quesadillas, adding more butter as needed.
- Slice quesadillas in half and serve warm, topped with fresh cilantro. Enjoy!fresh cilantro
Notes
- Cook in Batches: Give the chicken and veggies space so they brown nicely.
- Slice Thin: Thin chicken cooks faster and stays juicy.
- Place the Cheese Well: Add it near the edges to help seal the tortilla.
- Use Medium Heat: This crisps the tortilla without burning it.
- Rest Briefly: Let quesadillas sit for a minute before cutting.
Nutrition
Calories: 615kcal | Carbohydrates: 41g | Protein: 40g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 1448mg | Potassium: 696mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2196IU | Vitamin C: 71mg | Calcium: 384mg | Iron: 4mg