Go Back
- 2 boneless, skinless chicken breasts, sliced - 1 bell pepper (any color), thinly sliced - 1/2 red onion, thinly sliced - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - 4 large flour tortillas - 2 cups shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, chopped (for garnish) - Sour cream and salsa (for serving) When you measure your ingredients, accuracy helps. Use a dry measuring cup for the cheese. For liquids like olive oil, a liquid measuring cup works best. This ensures every bite is packed with flavor. You can make this dish more exciting! Consider adding: - Jalapeños for heat - Avocado for creaminess - Lime juice for freshness - Corn for sweetness - Black beans for protein These extras can boost taste and nutrition. Feel free to get creative! You can find the Full Recipe to explore these options. To start, you need to marinate the chicken. In a bowl, mix sliced chicken, olive oil, chili powder, cumin, garlic powder, and paprika. Add salt and pepper to taste. Stir it well to coat all the chicken pieces. Cover the bowl and let it sit for 15 to 20 minutes. This helps the flavors soak in. Next, heat a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook for 6 to 8 minutes or until it is fully cooked and browned. You want it to look nice and golden. When done, remove the chicken from the skillet and set it aside. In the same skillet, add sliced bell pepper and red onion. Sauté them for about 4 to 5 minutes. You want them to be tender and slightly caramelized. After that, return the cooked chicken to the skillet with the veggies. Mix everything for about a minute until it's warmed through. Now, it's time to assemble the quesadillas. Take a large tortilla and lay it flat. On one half, sprinkle half of the cheese. Next, add a portion of the chicken and vegetable mixture. Then, sprinkle more cheese on top. Fold the tortilla over, covering the filling. Repeat this for all remaining tortillas. Clean the skillet and put it back over medium heat. Place a folded quesadilla into the skillet. Cook for about 3 to 4 minutes on each side. You want the tortillas to turn golden brown and the cheese to melt. Gently press down with a spatula to help them cook evenly. Once cooked, remove the quesadillas from the skillet. Let them cool for a minute before slicing them into wedges. For a nice finish, garnish with chopped fresh cilantro. Serve with sour cream and salsa on the side. Enjoy your savory chicken fajita quesadillas! For the full recipe, refer to the previous section. For chicken fajita quesadillas, I prefer using large flour tortillas. They are soft and flexible, making them easy to fold. Corn tortillas can work too, but they may crack. Choose tortillas that are fresh and not too dry. You can warm them briefly in a pan to make them more pliable. Cook your chicken to a safe temperature of 165°F. Start by marinating the chicken for flavor. Use high heat to get a nice sear on the outside. This keeps the inside juicy. Always cut the chicken into thin slices before cooking. This helps it cook quickly and evenly. To stop cheese from leaking out, use a blend of cheeses. Shredded cheese sticks together better than slices. Make sure to add enough cheese but not too much. When you fold the quesadilla, press it gently. This will help keep the filling inside. Garnish your quesadillas with fresh cilantro for a pop of color and flavor. A dollop of sour cream adds creaminess. Serve with salsa for a zesty kick. You can also add sliced jalapeños for heat. These simple touches make your dish look and taste great. For the full recipe, check out the detailed instructions above. {{image_2}} If you want a veggie twist, try vegetarian chicken fajita quesadillas. Instead of chicken, use hearty vegetables like mushrooms, zucchini, and eggplant. These veggies soak up flavors well. You can still add bell peppers and onions for that classic taste. Use the same spices to keep it flavorful. This option is great for meatless meals. For a low-carb version, swap flour tortillas for cauliflower tortillas or lettuce wraps. Cauliflower tortillas are easy to make. Just blend cauliflower, cheese, and eggs. This keeps your dish light but still tasty. You can fill them with the same chicken and veggies. Enjoy the flavors without the carbs! Want to spice things up? Add jalapeños or hot sauce for extra heat. You can also stir in some chipotle peppers for a smoky flavor. If you love cheese, try pepper jack. It adds a nice kick. Top with fresh salsa or guacamole for added taste. These spicy options make your quesadillas even more exciting! For the full recipe, check out the Chicken Fajita Quesadillas section. To store leftover quesadillas, let them cool down first. Place them in an airtight container. You can stack them with parchment paper in between to keep them from sticking. Properly stored, they stay fresh for up to three days in the fridge. When reheating, I find the skillet method best. Heat a pan over medium heat. Place the quesadilla in the pan and cover it with a lid. This helps the cheese melt without burning the tortilla. Cook for about 2-3 minutes on each side. You can also use a microwave, but this might make them a bit soggy. You can freeze quesadillas for easy meals later. First, let them cool completely. Wrap each quesadilla tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat, just thaw them overnight in the fridge. Then, heat them in a skillet or oven until warm. For the full recipe, check out the Chicken Fajita Quesadillas section above. You can serve Chicken Fajita Quesadillas with a few tasty sides. Here are my favorites: - Mexican rice: This adds a nice base to your meal. - Refried beans: They add protein and creaminess. - Guacamole: A fresh, creamy dip that pairs well. - Corn salad: A bright, crunchy side that adds color. - Chips and salsa: A classic combo for some crunch. These sides enhance the flavors of the quesadillas and make your meal more fun. Yes, you can use various cheeses in Chicken Fajita Quesadillas. Here are some great options: - Monterey Jack: It melts well and has a mild flavor. - Pepper Jack: For a spicy kick, this is a winner. - Queso Blanco: This cheese adds a creamy texture. - Feta: Crumbled feta can give a unique twist. Feel free to mix and match to find what you enjoy most! Making Chicken Fajita Quesadillas in advance is simple. Follow these steps: 1. Cook the chicken and veggies: Prepare them as you normally would. 2. Cool the mixture: Let it cool before storing. 3. Assemble the quesadillas: Fill the tortillas with the mixture and cheese. 4. Wrap tightly: Use plastic wrap to keep them fresh. You can store them in the fridge for up to 24 hours. Just heat them up when you're ready to eat! Absolutely! Chicken Fajita Quesadillas are great for meal prep. They store well and taste good reheated. Here’s how you can prep them: - Make a big batch: Cook more chicken and veggies than needed. - Portion them out: Divide into servings for easy access. - Store in airtight containers: Keep them fresh in the fridge. This way, you can enjoy a quick and tasty meal all week long. For the full recipe, check the details above! In this post, we covered all you need for Chicken Fajita Quesadillas. You learned about the right ingredients, cooking steps, and helpful tips. We also looked at tasty variations and storage ideas. These quesadillas are fun to make and eat. They fit any meal or occasion. Keep experimenting and enjoy your cooking time. Your kitchen adventures can be endless with this recipe!

Chicken Fajita Quesadillas

Delight your taste buds with these mouth-watering chicken fajita quesadillas! Packed with sliced chicken, vibrant bell peppers, and melty cheese, this easy recipe is perfect for any dinner. Just marinate, sauté, and grill to golden perfection. You’ll love how quick and delicious they are! Click to explore the full recipe and impress your family with this flavorful dish. Get ready for a fiesta in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, sliced

1 bell pepper (any color), thinly sliced

1/2 red onion, thinly sliced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

4 large flour tortillas

2 cups shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix well and let it marinate for about 15-20 minutes.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes until fully cooked and browned. Remove from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the sliced bell pepper and red onion. Sauté for about 4-5 minutes until they are tender and slightly caramelized. Combine the chicken back into the skillet with the vegetables for a minute to warm everything through.

        Assemble the Quesadillas: Lay one tortilla flat and sprinkle half with cheese, followed by a portion of the chicken and vegetable mixture. Sprinkle more cheese on top and fold the tortilla over. Repeat with the remaining tortillas.

          Cook the Quesadillas: Wipe the skillet clean and return it to medium heat. Place the folded quesadilla into the skillet and cook for about 3-4 minutes on each side until the tortillas are golden brown and the cheese is melted. You can also press down gently with a spatula to help them cook evenly.

            Slice and Serve: Remove from heat and let cool for a minute before slicing into wedges. Garnish with chopped fresh cilantro. Serve with sour cream and salsa on the side.

              Prep Time: 20 min | Total Time: 40 min | Servings: 4