Description
This Chicken Fajita Quesadillas recipe combines tender strips of seasoned chicken, sautéed bell peppers, and onions with melted Tex-Mex cheese, all sandwiched between crispy tortillas. Perfectly cooked on the stovetop, these quesadillas make for a quick, flavorful meal served with classic salsa and sour cream.
Ingredients
Chicken and Vegetables
- 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
- 2 tablespoons fajita seasoning, divided
- 2 tablespoons olive oil, divided
Quesadilla Assembly
- 8 tortillas (flour or corn)
- 1 cup shredded Tex-Mex cheese or cheddar cheese
- 2 tablespoons butter
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. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and wipe the pan clean.
- Sauté vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced onions and cook until softened, approximately 3-4 minutes. Add the sliced red and green bell peppers along with the remaining 1 tablespoon of fajita seasoning. Continue cooking until the peppers soften slightly, about 4-5 minutes. Return the cooked chicken to the skillet and stir together for 1 minute to combine flavors.
- Assemble and cook quesadillas: In a separate skillet, melt butter over medium heat. Place one tortilla in the skillet and cook until lightly browned on one side, about 1-2 minutes. Flip the tortilla and quickly top it with the chicken and vegetable mixture, then sprinkle with shredded cheese, and cover with a second tortilla. Cook until the bottom tortilla is golden brown and the cheese has melted, about 2-3 minutes, then carefully flip the entire quesadilla to brown the other side for another 2-3 minutes. Repeat this process with the remaining tortillas and filling.
- Serve: Remove quesadillas from the skillet and cut each into quarters. Serve warm with salsa and sour cream on the side for dipping.
Notes
- Use flour tortillas for a softer, pliable quesadilla, or corn tortillas for a more authentic and gluten-free option.
- Adjust fajita seasoning amount to taste or substitute with homemade seasoning for a fresher flavor.
- You can add sliced jalapeños for extra heat if desired.
- For easier cooking, preheat both skillets before adding ingredients.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet for best texture.
