Chicken Fajita Quesadillas
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
554 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Chicken Fajita Quesadillas
Description
Chicken Fajita Quesadillas feature boneless skinless chicken breast strips seasoned with fajita spices and cooked until fully done with a slight char. Onions and red and green bell peppers are sautéed until tender and combined with the chicken for a balanced mix of savory and mildly sweet flavors. This mixture is sandwiched between tortillas layered with cheese, typically Tex Mex or cheddar, and toasted in butter until golden and crispy. The result is a warm quesadilla with a soft, melty inside and a crisp exterior. The fajita seasoning gives the filling a distinctive Southwest taste without overpowering the other ingredients.
Serving the quesadillas hot is important to enjoy the melted cheese and the buttery crispness of the tortillas. Typical accompaniments include salsa and sour cream, which add creaminess and tang. The recipe allows flexibility in cheese choice or adding other fillings like black beans or corn to customize texture and flavor.
For best results, use a clean skillet to avoid residual flavors during each cooking step. The seasoned chicken and vegetables should be cooked separately for ideal texture. Buttering the tortillas helps achieve a golden crust. The quesadillas can be eaten as a main meal or cut into wedges for appetizers. Both flour and corn tortillas can be used depending on preference, with flour offering softness and corn contributing more flavor. These notes provide guidance on seasoning and ingredient substitutions to suit taste or pantry options.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 3 chicken breast boneless and skinless, cut into long strips
- 1 medium red bell pepper cut into long strips
- 1 medium green bell pepper cut into long strips
- 2 large onion sliced
- 2 tablespoons butter
- 1 cup cheese or cheddar cheese, Tex Mex style
- 8 tortillas
- salsa
- sour cream
Instructions
- Season the chicken breasts strips with 1 tablespoon of the fajita mix.
- In a large skillet, heat 1 tablespoon of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned.
- Remove chicken from skillet, and wipe the skillet clean.
- Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it's slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
- In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
- Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
Notes
- Use either store-bought or homemade fajita seasoning to suit your flavor preference.
- Choose Tex Mex or cheddar cheese for traditional flavor; Monterey Jack or Pepper Jack can be used for variation.
- Both flour and corn tortillas work; flour tortillas yield a softer quesadilla, while corn tortillas provide a more distinct corn flavor.
- Optional add-ins like black beans, corn, or cooked rice can be mixed with the filling to add bulk and texture.
- Serve quesadillas hot with salsa, sour cream, or guacamole for added moisture and flavor.
- Cook chicken and vegetables separately for best texture, and use buttered tortillas to achieve a crisp, golden exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 554kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 832mg | 35% |
| Potassium | 636mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 69mg | 77% |
| Calcium | 316mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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