Chicken Fajita Quesadillas
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Chicken Fajita Quesadillas are a delicious and flavorful Mexican dish that combines the elements of chicken fajitas with the cheesy goodness of quesadillas.
They are a perfect blend of tender chicken, flavorful vegetables, and melted cheese, what could be better for an easy dinner?
I am going to let you all in on a little secret – my favorite way to eat leftover chicken fajitas is wrapped in crispy, grilled tortillas and smothered in melted cheese! These fajita chicken quesadillas have been a family favorite for-ev-er!
Don’t have leftover fajitas? Don’t worry, I have a solution for you below.
You should also check out these Easy Bean and Cheese Quesadillas from A Taste of Madness. They’re perfect for a quick lunch or dinner!
Ingredients
- 8 Fajita size flour tortillas
- ¼ cup un-salted butter for grilling
- 1 cup grated cheddar cheese, Monterey Jack, pepper Jack cheese, queso oaxaca cheese (quesadilla cheese) or any combination your family likes
- *Leftover chicken fajitas
- 2 Roma tomatoes cut into thin wedges – optional
- Salsa, guacamole, and sour cream for serving
Check out the printable recipe card below for the complete recipe and detailed instructions.
No leftovers:
- .75 pound boneless, skinless chicken breasts – cut into long strips
- One tablespoon fajita seasoning
- Two small bell peppers – your choice of red or green bell pepper
- One large onion, thinly sliced
- Two tablespoons of olive oil
- One Roma tomato cut into thin wedges – optional
Season the chicken with fajita spices. Heat a tablespoon of olive oil in a skillet, add the chicken and cook until fully cooked, 5-10 minutes. Remove the chicken and set aside.
Wipe out the skillet, add and additional tablespoon of oil, and cook the sliced bell peppers and onions until they are tender and slightly caramelized.
Add the chicken back to the skillet with the tomatoes (if using) and cook for one minute to heat through.
How to make Chicken Fajita Quesadilla:
Butter one side of the tortillas, and set aside.
Grate your choice of cheese.
Heat a large skillet over medium-high heat. Place one tortilla butter side down on skillet and add a thin layer of shredded cheese.
Top it with the cooked chicken and sautéed vegetables. Sprinkle additional cheese on top.
Top with second tortilla, butter side up, and cook until cheese is melted and tortilla is golden brown, 2-3 minutes. Carefully flip to the other side with a large spatula. If any of the filling falls out, just lift up the tortilla and add it back in.
Once cooked, cut the quesadilla into wedges and serve hot. Serve with sour cream (Greek yogurt for lactose free), guacamole, salsa, pico de gallo, and sprinkle of cilantro.
Just look at all of that yummy filling. This easy chicken fajita quesadilla recipe is not just a delicious meal, it’s also a tasty appetizer to serve at parties.
Helpful Tips
- As I mentioned above, I used my favorite Chicken Fajitas recipe…but I added thin tomato wedges to the mixture about a minute before it was done cooking. Because I used tomato, I decided to use green, yellow, and orange bell peppers…but you can use any color combination that you like.
- Just remember that the chicken needs to marinate for 30 minutes, so plan accordingly if you are making them from scratch for dinner, or you can make these Sheet Pan Chicken Fajitas in about 35 minutes.
- I used sharp and white cheddar because they do not contain lactose. Feel free to use Monterey Jack, Quesadilla cheese, or whatever cheese your family likes.
FAQ’s
Absolutely! You can use grilled steak, shrimp, or even a combination of different meats based on your family’s tastes.
Yes! Substitute tofu or additional vegetables for the chicken a delicious vegetarian option.
Ensure that the filling is not too wet, and don’t overstuff the quesadillas. Cook them on medium-high heat to achieve a crispy exterior.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet on in an air fryer to maintain a crunchy tortilla shell.
To freeze: Wrap quesadillas individually in parchment paper, then store in a freezer-safe container for up to 4 months.
Tools used
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Mexican Food recipes you’ll love:
- Grilled Steak Fajitas
- Peachy Chicken Taquitos
- Baked Fish Tacos
- Instant Pot Spanish Rice
- Chicken Tostadas
- A Classic Margarita would go quite nicely with any of these meals.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Chicken Fajita Quesadilla
Equipment
- Skillet
Ingredients
- 8 fajita size flour tortillas
- .25 cup softened butter more or less
- 1 cup grated cheddar and Jack cheese pepper Jack cheese for spicy, queso oaxaca cheese (quesadilla cheese)
- 0.5 recipe leftover chicken fajitas See below for skillet recipe
- 1 – 2 Roma tomatoes cut into thin wedges
- salsa, guacamole, and sour cream for serving
Instructions
- Brush one side of each tortilla with softened butter, set aside. Grate your choice of cheese.
- Heat a large skillet over medium-high heat. Place one tortilla butter side down on skillet and add a thin layer of shredded cheese. Top with the cooked chicken and sautéed vegetables. Sprinkle additional cheese on top.
- Top with second tortilla, butter side up, and cook until cheese is melted and tortilla is golden brown, 2-3 minutes. Carefully flip to the other side with a large spatula. If any of the filling falls out, just lift up the tortilla and add it back in.
- Once cooked, cut the quesadilla into wedges and serve hot. Serve with sour cream (Greek yogurt for lactose free), guacamole, salsa, pico de gallo, and sprinkle of cilantro.
Notes
- Chicken Fajitas recipe for leftovers
- No leftovers? You will need:
- .75 pound boneless, skinless chicken breasts – cut into long strips
- One tablespoon fajita seasoning
- Two small bell peppers – your choice of red or green bell pepper
- One large onion, thinly sliced
- Two tablespoons of olive oil
- One Roma tomato cut into thin wedges – optional
- Season the chicken with fajita spices. Heat a tablespoon of olive oil in a skillet, add the chicken and cook until fully cooked, 5-10 minutes. Remove the chicken and set aside.
- Wipe out the skillet, add and additional tablespoon of oil, and cook the sliced bell peppers and onions until they are tender and slightly caramelized.
- Add the chicken back to the skillet with the tomatoes (if using) and cook for one minute to heat through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet on in an air fryer to maintain a crunchy tortilla shell.
Quesadillas are the best! So easy to make and I love to use leftovers to make. I see you are going to Blended and hope to meet you there! I missed meeting you at SoFab LA last year (that was so much fun) so I am going to find you at this conference!