An irresistible blend of tender chicken, gooey melted cheese, and a mixture of spices, this fajita chicken quesadilla is a crowd-pleasing favorite that never fails to satisfy. Whether enjoyed as a quick snack, a party appetizer, or a satisfying meal, this classic dish is sure to elevate your culinary experience.
Quick and Easy to Make
This fajita chicken quesadilla’s appeal extends beyond its delicious taste. It is also a quick and straightforward dish to prepare, making it a perfect choice for busy weeknights or impromptu gatherings. With just a few key ingredients and a hot skillet, you can have a scrumptious meal ready in no time. It’s a win-win situation: minimal effort with maximum flavor!
Ingredients for Chicken Quesadilla
- Flour Tortillas – You can use store-bought or homemade. I usually use medium-sized ones.
- Chicken – You can use breasts, tights, any leftover chicken, or rotisserie chicken. For this specific recipe, we have used chicken breasts. If you are using rotisserie chicken or leftover chicken you will just need to saute the chicken in the spices for 1-2 minutes. That would be enough to warm up the chicken and add the flavor of the spices.
- Cheese – I love the combination of Monterey Jack and Mozzarella cheese. I combine them 1:1. You can use any other combination of melty cheese. If you can find a Mexican cheese blend that would be great as well.
- Spices – You can use any fajita spice blend or make your own from chili powder, cumin, black pepper, paprika, and salt.
- Veggies – For fajita, we will usually use onions (any would work) and green, red, and yellow bell pepper. In this recipe, I will use just red bell peppers since they are my favorite.
- Butter – For an extra crispy and flavourful quesadilla.
- Olive oil – To saute the veggies and the chicken.
- Fixings – Popular fixings are sour cream, guacamole, and salsa.
How To Make Fajita Chicken Quesadilla
Once you have the ingredients the rest is easy.
- Cut the chicken, peppers, and onions into strips. Do not mix. Set aside into different plates.
- Preheat a skillet to medium-high, add 1 tbsp olive oil, and add the chicken stirring occasionally. In about 6 min add 1 tbsp of the fajita seasoning. Keep cooking and stirring until the chicken is done, no longer pink but not burned. Take it out of the skillet.
- In the same skillet add 1 tbsp olive oil and add the onions. Cook until soft. Then add the peppers and 1 tbsp fajita seasoning. Cook until the peppers get slightly soft. Add back the chicken and mix. Set aside.
- Heat up another skillet to medium temp. Add 1 tbsp butter. Place 1 tortilla, spread 1/4 of the chicken pepper mixture and 1/4 of the cheese on top. Place another tortilla on top. Once the bottom gets golden and crispy flip the quesadilla and cook until brown and crispy on the other side.
- Serve with sour cream, guacamole, salsa, or whatever you would like.
The fajita chicken quesadilla is a culinary masterpiece that combines the best of both Mexican and Tex-Mex cuisines. With its bold flavors, juicy spiced chicken, colorful vegetables, and gooey melted cheese, it’s no wonder this dish has become a favorite among food enthusiasts. So, the next time you’re craving a satisfying meal with a sizzling twist, fire up your skillet and create a fajita chicken quesadilla that will transport your taste buds to the vibrant streets of Mexico and the Southwest. Get ready to savor every flavorful bite of this irresistible fusion delight!
Fajita Chicken Quesadilla
Ingredients
- 1 lb chicken breasts
- 2 peppers red, yellow, green whatever you have
- 2 onions white or yellow are the best but red works too
- 2 tbsp fajita seasoning
- 2 tbsp olive oil
- 4 tbsp butter
- 1 cup cheese I love the combination of Monterey Jack and Mozzarella cheese. I combine them 1:1. You can use any other combination of melty cheese. If you can find a Mexican cheese blend that would be great as well.
- 8 flour tortillas I use medium size ones but large are also fine
- fixings sour cream, guacamole, salsa
Instructions
- Cut the chicken, peppers, and onions into strips. Do not mix. Set aside into different plates.
- Preheat a skillet to medium-high, add 1 tbsp olive oil, and add the chicken stirring occasionally. In about 6 min add 1 tbsp of the fajita seasoning. Keep cooking and stirring until the chicken is done, no longer pink but not burned. Take it out of the skillet.
- In the same skillet add 1 tbsp olive oil and add the onions. Cook until soft. Then add the peppers and 1 tbsp fajita seasoning. Cook until the peppers get slightly soft. Add back the chicken and mix. Set aside.
- Heat up another skillet to medium temp. Add 1 tbsp butter. Place 1 tortilla, spread 1/4 of the chicken pepper mixture and 1/4 of the cheese on top. Place another tortilla on top. Once the bottom gets golden and crispy flip the quesadilla and cook until brown and crispy on the other side.
- Serve with sour cream, guacamole, salsa, or whatever you would like.
