4.4 from 42 votes
Chicken Fajita Quesadillas Recipe
Succulent, seasoned chicken strips with sauteed peppers, onions and melty cheese. These Chicken Fajita Quesadillas are loaded with tex mex flavors, ready in around 30 mins!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Calories: 503 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Chicken
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoons kosher salt
- 2 tablespoons olive oil divided
- 1½ pounds boneless, skinless chicken breasts cut into small thin strips
For the Veggies
- 1 tablespoons olive oil
- 1 onion sliced
- 2 pinches kosher salt
- 3 bell peppers any color; sliced into strips
For Assembly
- 6 large flour tortillas
- 2-3 cups freshly shredded monterey jack cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F.
- Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in 1 tablespoon of olive oil and spice mixture and mix to coat the chicken.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
- Heat another tablespoon of olive oil in the skillet. Add in the onions and a pinch of salt and sauté for 3-4 minutes, or until softened. Add in the peppers and another pinch of salt. Sauté for an additional 3-4 minutes, until softened. Remove from heat.
- Spread the tortillas out on greased baking sheets. Sprinkle a couple tablespoons of cheese on one half of each tortilla. Then, place an even amount of chicken and peppers over the cheese. Sprinkle the remaining cheese on top and fold each tortilla in half. Rub the olive oil on the tortillas.
- Bake for 8-10 minutes until the cheese is melted and the tops of the tortillas are golden brown.
Cup of Yum
Notes
- Storage: Store chicken fajita quesadillas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Flour tortillas are best, they or easy to fold, crisp up well, and don't tear.
- A quesadilla is better and holds its shape when you keep it on the lighter side, so try not to overfill them.
- When greasing the pan, don't add too much oil. Flour tortillas will soak up oil and become greasy.
- Serve with salsa and sour cream, with a sprinkling of fresh cilantro.
Nutrition Information
Calories
503kcal
(25%)
Carbohydrates
22g
(7%)
Protein
37g
(74%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
112mg
(37%)
Sodium
823mg
(34%)
Potassium
661mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2373IU
(47%)
Vitamin C
79mg
(88%)
Calcium
317mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 503
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 112mg | 37% |
| Sodium | 823mg | 34% |
| Potassium | 661mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2373IU | 47% |
| Vitamin C | 79mg | 88% |
| Calcium | 317mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.