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Chicken Fajita Quesadilla

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This Chicken Fajita Quesadilla is a delicious fusion of two favorite Mexican dishes: fajitas and quesadillas! Loaded with tender chicken, sautéed peppers, onions, and melted cheese, it’s a flavorful, crispy, and cheesy dish that’s perfect for a quick dinner or lunch. The fajita-seasoned chicken adds the perfect spice, while the quesadilla offers a crispy, golden shell.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound (450 g) chicken breast, thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 4 flour tortillas
  • 2 cups shredded cheddar cheese or a Mexican blend of cheese
  • 1 tablespoon butter (for cooking the quesadillas)
  • Optional toppings: sour cream, salsa, guacamole, cilantro

Instructions

  1. Cook the Chicken:
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced bell peppers and onion for 4-5 minutes, or until tender and slightly caramelized. Remove from the skillet and set aside.
  3. Assemble the Quesadillas:
    • Heat a large skillet or griddle over medium heat and lightly butter one side of a tortilla. Place the tortilla, butter-side down, in the skillet. Layer with a handful of shredded cheese, followed by a portion of the cooked chicken and sautéed peppers and onions. Add another layer of cheese and top with a second tortilla, butter-side up.
  4. Cook the Quesadilla:
    • Cook the quesadilla for about 3-4 minutes per side, pressing down slightly with a spatula, until both sides are golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
  5. Serve:
    • Remove the quesadilla from the skillet and slice it into wedges. Serve hot with sour cream, salsa, guacamole, and fresh cilantro for garnish.

Notes

  • Spicy Version: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
  • Vegetarian Option: Omit the chicken and use additional vegetables, like mushrooms or zucchini, for a vegetarian quesadilla.
  • Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven.
  • Make Ahead: You can cook and assemble the quesadillas in advance, then store them in the fridge or freeze them before cooking for a quick meal later.

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Find it online: https://masonrecipes.com/chicken-fajita-quesadilla/