These chicken quesadillas, made with fajita-style marinated chicken, green and red bell peppers, onions, and lots of gooey cheese, are a fast and easy way to satisfy your Tex-Mex cravings. They are perfect for Cinqo de Mayo!
If you had to choose one international cuisine and eat only that for the rest of your life, what would it be?
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Phil and I once had that conversation, and Mexican food was at the top of both our shortlists. I mean… the spices, the freshness, the depth of flavor, the CHEESE. Did I mention the cheese? I have to say that Mexican flavors are what I miss most about living in Texas.
Granted, Tex-Mex and Mexican food are two different things. But both are pretty glorious in their own ways.
It’s the kind of food I find myself craving most often, but historically, it’s been difficult to find good Mexican or Tex-Mex up here. Lately though, taco places have started sprouting like weeds, and pretty much every neighborhood in Montreal seems to have at least a couple of them now.
But there’s something really fun and festive about making Mexican food at home too. I mean, who could be sad while eating a taco? So when I need a mood boost, or I’m just hit with a sudden craving, I have a quick and simple solution. Enter the Mexican version of a grilled cheese: the quesadilla.
Chicken breast, red and green bell peppers, and onions are marinated in a fajita-style marinade for however much time you happen to have. Then chicken and veggies are quickly sautéed, stuffed into a flour tortilla with plenty of cheese, and then cooked in a pan to melty, golden perfection. Serve with the requisite sour cream, salsa, and avocado or guacamole.
This recipe makes enough meat and veggies for four large quesadillas, but since we were only two, I used the leftovers to make chicken fajita wraps for lunch the next day. I just spread some sour cream onto a tortilla, added chicken, vegetables, and grated cheese, and rolled. They were divine, so there’s an idea in case you end up with leftovers too.
These chicken quesadillas are definitely more Tex Mex than Mexican, since they’re made with flour rather than corn tortillas. But they’re perfectly cheesy, packed with flavor, and for me, they’re the ultimate comfort food.
If you love Tex-Mex and Mexican food as much as we do, here are a couple more favorites:
Sound good to you? If you make this recipe, I would be THRILLED if you would take a pic and tag me on Instagram @ourhappymess!
Products I used and recommend to make these chicken quesadillas
Price: $172.95Was: $199.95
Quick and Easy Chicken Quesadillas with Vegetables
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon corn starch
- 2 tablespoons fresh lime juice
- 4 tablepoons olive oil divided
- 1/4 cup chicken broth
- 1 lb boneless skinless chicken breast cut into 1/2 inch strips
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1 yellow onion thinly sliced
- 4 large (10 inch) tortillas, or 8 smaller (8-inch) ones
- 2 cups Monterey Jack cheese grated (or Oaxaca cheese, if you can find it!)
- sour cream or Mexican crema
- avocado slices or guacamole
In a gallon-size plastic baggie, swish together the spices, salt, lime juice, 2 tablespoon of olive oil, and chicken broth. Add the sliced chicken and veggies to the bag, seal, and massage the bag until everything is coated. Refrigerate for at least 15 minutes.
Heat 1 tablespoon of olive oil in a non-stick or cast-iron pan over medium-high heat. Add the contents of the bag and quickly cook, stirring frequently, until meat is no longer pink, and veggies are tender, about 5-7 minutes.
If using large tortillas, lay one on a plate and sprinkle about 1/4 cup of grated cheese evenly on half the tortilla. add some chicken and veggies on top of the cheese, and sprinkle with another 1/4 cup cheese. Fold the other half of the tortilla over the filling.
If using medium tortillas, you can cover one tortilla completely with fillings and top with another tortilla.
Clean the pan in which the chicken and veggies were cooked, add 1 tablespoon of olive oil, and put back on the stove over medium heat. Add the quesadilla to the pan and cook for 2-3 minutes until the underside is golden. Using a spatula, flip the quesadilla over, and cook for another 2-3 minutes until golden and the cheese is melted. Repeat with the remaining tortillas and filling.
Serve with sour cream or crema, salsa and avocado slices or guacamole.
*Nutrition information is a rough estimate only and does not include toppings of sour cream, guacamole, and salsa.