Chicken Fajita Quesadillas

Great taste in a restaurant-quality Mexican dish. This Chicken Fajita Quesadilla is easy to make at home and will become one of your go-to recipes.

This recipe was inspired by one of our favorite local Mexican restaurants. I love fajitas but the servings are just too large. But put that in a cheesy quesadilla and you have a great dish.

My Rating

An easy 5 rating. It is easy and very tasty. I could eat this at least weekly.

Recipe Notes on Chicken Fajita Quesadilla

A  quesadilla is usually filled with cheese and can be made with corn or wheat tortillas. It can be either two whole tortillas or one folded.

Of course, fajitas are spicy grilled slices of meat with veggies usually served piping hot with tortillas. So here I’m combining the two for a tasty, easy home cooked meal.

My first attempt at this recipe was with 12-inch tortillas. It was great, but they were a bit oversized in my opinion. This amount of filling will do three quesadillas if doing 12-inch.

A note about the chicken. I used skinless boneless breast, but thighs would be fine. Also, the amount can vary by what amount of meat you want in your quesadilla. The measurement would, of course, need some adjustment.

Everyday ingredients.

Slice 1 medium onion 1/4 inch slices. One green or red pepper 1/2 inch wide and 1 to 1 1/2 inch strips.

Trim 3/4 to 1 pound skinless boneless chicken breast into 1/4 inch thick slices cross grain and small bite size pieces.

In a large skillet over medium-high heat, add 1 tablespoon oil and when shimmering, add the veggies and chicken. Mix in 2 teaspoon chili powder, 1/2 teaspoon each of cumin, onion powder, garlic powder and kosher salt.

Stir frequently. Cook until chicken is done to 165, and onion and pepper are tender. About 10 minutes. You can stop here and refrigerate or freeze for later, but it needs to be hot when used in the next step.

In a large skillet over medium to medium-high heat, add 2 teaspoons vegetable oil. When shimmering, add an 8-inch tortilla. Working quickly, sprinkle top with about 1/2 cup shredded cheese over the entire surface and about 3/4 cup of the chicken mixture over one-half of the surface.

When the cheese starts to melt, flip the half of the tortilla without the chicken over the chicken half. Remove to plate and tent lightly with foil and continue to repeat cooking more. You will probably need to add a teaspoon or so of oil for each new tortilla.

Chicken Fajita Quesadillas

Votes: 5 Rating: 4.8 You: Rate this recipe!

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Great taste in a restaurant-quality Mexican dish. This chicken fajita quesadilla is easy to make at home and will become one of your go-to recipes

• CourseMain Course
• CuisineMexican

Servings	Prep Time
4	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 10 minutes

Cook Time 20 minutes

Chicken Fajita Quesadillas Votes: 5 Rating: 4.8 You: Rate this recipe! Print Recipe Great taste in a restaurant-quality Mexican dish. This chicken fajita quesadilla is easy to make at home and will become one of your go-to recipes CourseMain Course CuisineMexican Servings Prep Time 4 10 minutes Cook Time 20 minutes Servings Prep Time 4 10 minutes Cook Time 20 minutes

Ingredients

• 1 pound skinless boneless chicken breasts
• 1 onion medium
• 1 green or red pepper
• 3 tablespoons oil divided
• 2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garilc powder
• 1/2 teaspoon kosher salt
• 2 cups shredded cheese of choice
• 4 8-inch tortillas

Servings:

Units:MetricUS Imperial

Instructions

1. Slice 1 medium onion 1/4 inch slices. One green or red pepper 1/2 inch wide and 1 to 1 1/2 inch strips. Trim 3/4 to 1 pound skinless boneless chicken breast into 1/4 inch thick slices cross grain and small bite size pieces.
2. In a large skillet over medium-high heat, add 1 tablespoon oil and when shimmering, add the veggies and chicken. Mix in 2 teaspoon chili powder, 1/2 teaspoon each of cumin, onion powder, garlic powder and kosher salt.
3. Stir frequently. Cook until chicken is done to 165, and onion and pepper are tender. About 10 minutes. You can stop here and refrigerate or freeze for later, but it needs to be hot when used in the next step.
4. In a large skillet over medium to medium-high heat, add 2 teaspoons vegetable oil. When shimmering, add an 8-inch tortilla. Working quickly, sprinkle top with about 1/2 cup shredded cheese over the entire surface and about 3/4 cup of the chicken mixture over one-half of the surface.
5. When the cheese starts to melt, flip the half of the tortilla without the chicken over the chicken half. Remove to plate and tent lightly with foil and continue to repeat cooking more. You will probably need to add a teaspoon or so of oil for each new tortilla.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last updated

May 2, 2017