Description
This Chicken Fajita Quesadillas recipe combines tender seasoned chicken, sautéed bell peppers and onions, and melted cheese between crispy tortillas. Perfect for a quick, flavorful meal served with salsa and sour cream.
Ingredients
Scale
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
- 2 tablespoons butter
- 1 cup shredded Tex-Mex cheese or cheddar cheese
- 8 tortillas (flour or corn)
To Serve
- Salsa, for serving
- Sour cream, for serving
Instructions
- Cook the Chicken: Season the chicken strips with 1 tablespoon of fajita seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and wipe the skillet clean.
- Sauté the Vegetables: In the same skillet, heat the remaining olive oil. Add the sliced onions and sauté until softened, about 4 minutes. Add the red and green bell peppers along with the remaining 1 tablespoon of fajita seasoning and cook until the vegetables are slightly softened, about 5 minutes. Return the cooked chicken to the skillet and stir together for 1 minute to combine the flavors.
- Assemble and Cook the Quesadillas: Melt butter in a separate non-stick skillet over medium heat. Place one tortilla in the skillet and cook until lightly browned, about 1-2 minutes. Flip the tortilla and immediately top it with the chicken and vegetable mixture, sprinkle with shredded cheese, then place another tortilla on top. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes, then carefully flip the quesadilla to brown the other side for an additional 2-3 minutes. Repeat this process with the remaining tortillas and filling.
- Serve: Remove the quesadillas from the skillet and cut each into quarters. Serve warm with salsa and sour cream on the side.
Notes
- You can substitute fajita seasoning with a mix of chili powder, cumin, garlic powder, and smoked paprika if you prefer homemade seasoning.
- To make the quesadillas extra crispy, cook on medium-low heat and press down gently with a spatula.
- Use flour tortillas for a softer quesadilla or corn tortillas for a more authentic texture and flavor.
- Leftover chicken fajita filling can be refrigerated for up to 3 days and used as a topping for salads or nachos.
