Chicken Fajita Quesadillas

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These chicken fajita quesadillas, made with tender fajita-marinated chicken, bell peppers, onions, and lots of gooey melted cheese, are a fast and easy way to satisfy your Tex-Mex cravings.

If you had to choose one international cuisine and eat only that for the rest of your life, what would it be?

Mexican food is at the top of my shortlist. I mean… the spices, the freshness, the depth of flavor, 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. 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.

Specifically these chicken fajita quesadillas, which my family has been enjoying for over a decade! They combine the typical southwestern flavors of chicken fajitas with the cheesy goodness of quesadillas for a delicious Tex-Mex dish.

Tender chicken breast, red and green bell peppers, and onions are marinated in a fajita seasoning for a quick 20 minutes. Then chicken and veggies are quickly sautéed, stuffed into a flour tortilla with plenty of cheese, and then crisped up in a pan to melty, golden perfection.

Serve with the requisite sour cream, salsa, and avocado or guacamole.

They are perfectly cheesy, packed with flavor, and for me, they’re the ultimate comfort food.

TIP: This recipe makes enough meat and veggies for four large quesadillas, but when we’re only two, I like to use the leftovers to make chicken fajita wraps for lunch the next day.

Why You’ll Love these Chicken Fajita Quesadillas

Quick and Easy: This chicken fajita quesadilla recipe uses simple ingredients and spices you probably have in your pantry. It can be prepared quickly, making it perfect for a fast hearty lunch or a last-minute dinner.

Customizable: Easily adaptable to various tastes, you can add ingredients like different cheeses, vegetables, or spices to tailor it to your preferences.

Kid-Friendly: With familiar flavors and customizable ingredients, these chicken fajita quesadillas are a hit with children, our picky eaters love them.

Ingredient Notes

Olive Oil

I like to use good quality olive oil for both marinating and sautéing. You can also canola, avocado, or vegetable oil as they have a mild flavor and high smoke point.

Chicken Breasts

Pound your chicken breasts with a meat mallet and cut into 1/2 inch strips so that they cook evenly. I prefer chicken breasts as it is a lean source of protein but you can also use chicken thighs.

While you could use rotisserie chicken or pre cooked chicken breasts in a pinch, I prefer to marinate the chicken with fajita seasoning before cooking.

Bell Peppers

I like to use both red and green bell peppers for traditional fajita flavor and vibrant color. You could use poblano peppers instead for a slightly spicier option.

Yellow Onion

Yellow onions are traditional for fajitas, but you can also use a red onion if that’s what you have on hand.

Tortillas

I use either one large (10 inch) tortilla, put the filling on one side, and fold over for a half-moon shape, or two smaller (8-inch) ones, with filling in between. Flour tortillas are traditionally used for Tex Mex style quesadillas, but you can use corn tortillas instead if you prefer.

Monterey Jack Cheese

Monterey jack cheese is mild and melts well, making it perfect for these chicken fajita quesadillas. A good substitute is mozzarella for its similar melting qualities, or try cheddar cheese for a sharper taste.

Oaxaca cheese is an authentic Mexican option that also melts beautifully, and is my favorite quesadilla cheese, when I can get my hands on it.

Fajita Seasoning

The spices I use for my chicken fajitas include chili powder, kosher salt, ground cumin, onion powder, and garlic powder for a full-bodied southwestern fajita flavor.

You can also buy fajita seasoning or taco seasoning from the grocery store.

Cornstarch

The cornstarch helps to thicken the marinade slightly, allowing it to cling to the chicken and veggies for better flavor adherence. This is a trick I’ve taken from chinese stir-frying.

Fresh Lime Juice

The lime juice brightens the other flavors and also helps tenderize the meat. If limes are not available, lemon juice works too.

Chicken Broth

Provides a base for the marinade, helping to distribute the flavors evenly.

Step by Step Instructions

1. Pound your chicken breasts to an even thickness using a meat mallet and cut into 1/2 inch even long strips.

1. In an airtight container or a large bowl, whisk together the chili powder, kosher salt, ground cumin, onion powder, garlic powder, cornstarch, lime juice, half of the olive oil, and chicken broth.

1. Add the chicken strips, onions, sliced red and green bell peppers and mix well. Cover the fajita mixture with a lid and marinate in the refrigerator for about 20 minutes.
   
   Important note: If you intend to marinate for longer than 20 minutes, marinate the chicken and vegetables separately to reduce any risk of food-borne illness.

1. In a large skillet, heat up a touch of olive oil over medium-high heat and add the chicken fajitas and veggies. Cook for about 5-7 minutes while stirring in between till you have tender chicken that’s no longer pink, and crisp-tender veggies.

1. In another nonstick skillet, heat up some olive oil over medium heat and place a flour tortilla.

1. Add about 1/4 cup of monterey jack cheese on one half of the tortilla and add a generous amount of the chicken fajitas on top. Top with another 1/4 cup cheese.

1. Fold the empty side of the tortilla over the filling and cook on both sides till you get golden brown crispy tortilla and gooey melted cheese.

Transfer your chicken fajita quesadillas to a cutting board and cut in half with a sharp knife. Serve with sour cream, salsa, pico de gallo, guacamole, avocado slices, or any toppings you like.

Tips for the Perfect Chicken Fajita Quesadillas

• Cut the chicken, bell peppers, and onions into similar-sized strips. This ensures that they cook evenly and every bite has a balanced mix of flavors and textures.

• Make sure your skillet or pan is hot before you add the chicken and vegetables. A hot skillet sears the chicken and vegetables quickly, locking in flavors and creating a nice char without overcooking.

• Cook the chicken and vegetables in batches if necessary. Overcrowding the pan can cause the ingredients to steam rather than sauté, which can make them soggy instead of crisp and flavorful.

• Choose a cheese that melts well for a creamy, gooey texture and so that the chicken quesadillas hold well.

• Cook the quesadillas on medium heat to allow the cheese to melt thoroughly without burning the tortillas. This also helps to achieve a crispy tortilla with a warm, melted interior.

Storage Instructions

Place the cooled quesadillas in an airtight container or wrap them tightly with aluminum foil or plastic wrap. They can be refrigerated for up to 3 days and frozen for up to 2 months.

To reheat your chicken fajita quesadillas, it’s best to use the oven or a large skillet to help retain their crispiness. You can also use a microwave, but it may soften the tortillas considerably.

If you love Tex-Mex and Mexican food as much as we do, here are a couple more favorites:

Chicken Tacos with Cilantro Lime Slaw

Chipotle Chicken Soup

Mexican Watermelon Salad

Vegetarian Tex-Mex Style Stuffed Peppers