Description
Chicken Fajita Quesadillas combine two beloved Mexican-inspired dishes: the rich, spiced flavors of chicken fajitas and the melty, cheesy goodness of a quesadilla. Perfect for a quick lunch, an easy dinner, or even game day snacks, these quesadillas are packed with flavor from juicy, marinated chicken, sweet bell peppers, and onions. They’re crispy on the outside and filled with a gooey cheese blend, making them an irresistible, crowd-pleasing dish that’s as satisfying to make as it is to eat. Serve them with fresh salsa, creamy guacamole, or a dollop of sour cream for the ultimate meal.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 4 large flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
- Optional: Salsa, guacamole, or sour cream for serving
Instructions
- Marinate the Chicken
In a bowl, combine the thinly sliced chicken breast with chili powder, cumin powder, garlic powder, paprika, salt, and pepper. Toss the chicken to ensure it’s evenly coated with the spices. Set aside for a few minutes while you prepare the other ingredients. - Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Once cooked, transfer the chicken to a plate and set aside. - Sauté the Veggies
In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes, or until the veggies are softened and slightly caramelized. This step brings out the natural sweetness of the peppers and onions and balances the spices on the chicken. Remove from heat. - Assemble the Quesadilla
On a clean surface, lay out one flour tortilla. Add a layer of cooked chicken, followed by an even layer of sautéed veggies, and top with a generous sprinkle of shredded Mexican cheese blend. Place a second tortilla on top and press down gently. - Cook the Quesadilla
Heat a non-stick skillet over medium heat. Carefully place the assembled quesadilla in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese is melted. Use a spatula to press down lightly while cooking to help everything stick together. - Slice and Serve
Remove the quesadilla from the skillet and allow it to cool slightly before slicing it into wedges. Serve warm with salsa, guacamole, or sour cream on the side for dipping.
Notes
- Storage: Leftover quesadilla slices can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet to maintain crispiness.
- Cheese Options: Feel free to use a blend of your favorite cheeses for different flavor variations.
- Alternative Fillings: You can also add black beans, corn, or chopped fresh cilantro for extra flavor and texture