Chicken Fajita Quesadilla
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Chicken Fajita Quesadilla
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An easy chicken fajita quesadilla recipe with chicken, bell peppers, and melted cheese. Perfect for a quick meal in under 30 minutes!
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Ingredients
For the chicken
- 2 poundss boneless skinless chicken breast, pounded to an even ½-inch thickness
- 2 tablespoons olive oil, plus more for cooking
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon freshly ground black pepper
For the peppers and onions
- 1 ½ tablespoons olive oil
- 1 bell pepper, diced (any color)
- ½ yellow onion, diced
- 1 teaspoon soy sauce
- ½ teaspoon kosher salt, plus more to taste
For the quesadillas
- 6 large (10-inch) flour tortillas, divided
- 3 tablespoons Butter, divided
- 3 cups shredded cheese, divided (Chihuahua, Monterey jack, mozzarella, or Mexican-blend)
For serving
- guacamole
- sour cream
- salsa
Instructions
- Add all the ingredients for the chicken to a large bowl and toss together to coat. Cover with plastic wrap and set aside while you cook the vegetables.
- Make the peppers and onions. Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, soy sauce, and kosher salt. Cook for 10 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender. Transfer them to a bowl and cover with foil or plastic wrap to keep warm.
- To the same hot skillet, add 1 teaspoon of olive oil and the seasoned chicken. Cook for 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165℉ and is fully cooked through.
- Remove the pan from the heat and transfer the chicken to a cutting board and let it cool slightly before chopping into bite-size pieces.
- Add the diced chicken, peppers, and onions back to the skillet, and give it a quick toss to combine. Set aside.
- Working in batches of 2, melt 1 tablespoon of butter in a large skillet over medium-high heat.
- Layer half of each tortilla with ¼ cup shredded cheese, ½ cup chicken fajita mixture, and another ¼ cup shredded cheese. Fold it over and cook the quesadillas in the skillet for 1 to 2 minutes per side until the cheese has fully melted and the quesadillas are golden brown. Repeat with the remaining quesadillas and butter.
- Serve with guacamole, sour cream, and your favorite salsa.
Notes
- Choose the right tortillas. Opt for large 10-inch flour tortillas (sometimes called "burrito size") for flexibility and ease of folding. If you're aiming for a more authentic taste or a gluten-free option, corn tortillas are a great alternative. However keep in mind they're often smaller, so you'll need to adjust the amount of filling and cheese accordingly.
- Don't skip the butter. This helps toast up the outside of the tortilla and get it crispy and golden brown. It makes a huge difference in the taste!
- Use a good melting cheese. Choose a cheese that melts well, such as Chihuahua, Monterey Jack, Cheddar, or Oaxaca. These cheeses will give your quesadillas the perfect gooey texture.
Nutrition Information
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Serving
1serving
Calories
625kcal
(31%)
Carbohydrates
28g
(9%)
Protein
49g
(98%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
156mg
(52%)
Sodium
1582mg
(66%)
Potassium
771mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1758IU
(35%)
Vitamin C
28mg
(31%)
Calcium
382mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6quesadillas
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 625kcal | 31% |
| Carbohydrates | 28g | 9% |
| Protein | 49g | 98% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 156mg | 52% |
| Sodium | 1582mg | 66% |
| Potassium | 771mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1758IU | 35% |
| Vitamin C | 28mg | 31% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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