No such thing as too much cheese.
The recipe for the quesadilla can be traced back to the 16th century in Mexico. This humble dish with old school roots is now a staple in many homes and can be found in kitchens worldwide. Our chicken fajita quesadillas combine the basic quesadilla recipe with all of the delicious fillings of the chicken fajita. They meld together to form an absolutely flavor packed meal that you can hold in your hand.
Quick, and easy these chicken fajita quesadillas are crispy, savory, and overflowing with easy cheesy goodness. Every bite better than the last. Now I am a sucker for a good quesadilla, so combining that with the chicken fajita you end up with one perfect dish. Spicy chicken, fresh veggies, and melty cheese all nuzzled snuggly in a crispy tortilla, wow, I am hungry again just writing this. An excellent and simple meal for those late nights or long days where you don’t want to spend hours in the kitchen. These portable pleasures also make for great appetizers and snacks at parties, potlucks and picnics.
Ooey Gooey Cheesy and Crispy
The quesadilla at first glance is just a simple dish of cheese and tortilla, but at its core it is so much more than that. A veritable cornucopia of flavor options, with more incredible combinations than you can imagine. Any number of cheeses can be used, but the melty ones work the best. You can use different size and type of tortillas, like flour, corn or blue corn. The fillings in this chicken fajita quesadilla can be changed up as well, try steak instead of chicken, or roasted mushrooms for a vegetarian version.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 3 boneless and skinless chicken breasts, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- 2 large onions, sliced
- 2 tablespoons butter
- 1 cup Tex Mex cheese or cheddar cheese, shredded
- 8 tortillas
- Salsa, for serving
- Sour cream, for serving
How to Make Chicken Fajita Quesadillas
Step 1: Season the chicken with fajita spices to infuse flavor.
Step 2: Cook the chicken in olive oil until golden and set aside.
Step 3: Sauté onions and peppers, then re-introduce the chicken to the mix.
Step 4: Assemble the quesadillas with the chicken mixture and cheese, then cook until crispy.
Step 5: Serve the quesadillas cut into wedges with salsa and sour cream.
FAQs & Tips
This recipe is best enjoyed hot and fresh for best results, but if you do have leftovers, I recommend storing the extra chicken fajita quesadillas in an airtight container or wrap them in plastic wrap and freeze. They will last about 2-3 days in the fridge and about 3 months in the freezer. To eat, reheat the quesadillas on the stove top or flat top grill for best results. A conventional oven will also work, just be sure to flip the quesadilla half way through the heating process.
If you have a party or big gathering coming up these quesadillas make a great addition. Start by preparing the chicken fajita mixture like normal, then cool the mixture down. After you had cooled the fajita mixture combine the cheese then build your quesadillas. Organize them on a sheet tray lined with parchment paper, then wrap with plastic wrap and store in the fridge. When you are ready to cook, remove the chicken fajita quesadillas from the fridge and let them come to room temperature. Next cook them just as you normally would and serve.
No need to worry about that. Aged cheese like cheddar, Swiss, and Parmesan have virtually no lactose left due to the aging process. Alternatively you can find almost any one of your favorite cheeses in a lactose free form.
If you love the flavor of butter but want a slightly healthier option, I recommend using one part butter with two parts oil. This will give you all that buttery flavor, with fewer calories and it helps to brown your quesadillas more evenly.
Serving Suggestions
Our chicken fajita quesadilla recipe is delicious, but that doesn’t mean you can put your own spin on it. This is one of those super versatile dishes that can be easily adapted to almost anything you have on hand. Have some cooked shrimp, use that as the protein, have a leftover steak from the bbq, perfect, slice it up and add it. Change up the cheddar cheese for a spicy pepper-jack or make your own three cheese blend. Substitute the chicken with mushrooms or tofu to make a vegetarian version.
Then there are all of the possibilities of adding your favorite toppings. Some of my favorites are avocado or guacamole, salsa or fresh chilies. A dollop lime crema or sour cream and fresh cilantro, give a tangy vibe that is unbeatable. Served alone or with some of your other favorite Latin dish’s, this meal is sure to please.
Looking for other Latin inspired meals? We got you covered. This Easy Mexican Lasagna is another combination of two incredible dishes, and our Mexican Avocado Chicken Salad rounds out any Latin meal. Looking forward to cooking a classic dish, give our Chicken Enchiladas a go, there is something magical about a really good enchilada.
Chicken Fajita Quesadillas
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 3 boneless and skinless chicken breasts cut into strips
- 1 medium red bell pepper cut into strips
- 1 medium green bell pepper cut into strips
- 2 large onions sliced
- 2 tablespoons butter
- 1 cup Tex Mex cheese or cheddar cheese shredded
- 8 tortillas
- Salsa for serving
- Sour cream for serving
Instructions
- Season the chicken with fajita spices to infuse flavor.
- Cook the chicken in olive oil until golden and set aside.
- Sauté onions and peppers, then re-introduce the chicken to the mix.
- Assemble the quesadillas with the chicken mixture and cheese, then cook until crispy.
- Serve the quesadillas cut into wedges with salsa and sour cream.
