Chicken Fajita Quesadillas feature boldly seasoned chicken and bell peppers held together with plenty of Monterey Jack cheese in a flour tortilla. This 30 minute baked quesadilla recipe has become a fixed part of my weeknight dinner routine!
I love fajitas and I love quesadillas, so it only made sense for me to marry up the two Mexican dishes with this easy recipe! When I first made chicken fajita quesadillas on Superbowl Sunday, they disappeared even quicker than the queso and guac they were placed next to.
I knew I had a hit on my hands! They’re way too good to only make on game day, so these baked quesadillas have become a weeknight favorite in my house. My kids love them so much, they don’t even try to pick out the bell peppers!
What’s in chicken fajita quesadillas?
All of my favorite chicken fajita elements in quesadilla form? Yes, please! Let’s take a quick look at that shopping list:
- Seasonings: The bold flavors in this recipe are created by chili powder, cumin, onion powder, garlic powder and salt.
- Chicken: Chicken breasts are my favorite to use for fajitas! Thighs will also work, just make sure they’re also boneless and skinless.
- Bell Peppers: Any color will work, just use your favorite. Red and orange peppers are usually what I use.
What’s the best tortillas for quesadillas?
You can use either corn or flour tortillas. With that being said, I only ever use flour tortillas for quesadillas. They’re easier to find in the larger sizes, but most importantly they crisp up really well and they don’t tear when you fold them.
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How to Store and Reheat
Leftover baked chicken quesadillas will stay fresh in an airtight container in the fridge for about 3 days. To reheat, I recommend using the air fryer or oven so the tortilla stays nice and crisp.
How to Freeze
Let the chicken quesadillas fully cool to room temperature prior to freezing in an airtight container for up to 3 months. It’s important to let your leftovers thaw in the fridge prior to reheating.
Notes and Tips
- Flour tortillas are best! They’re easy to fold, crisp up well and don’t tear.
- When greasing the pan, make sure you don’t add too much oil. Flour tortillas will soak up oil, you don’t want a super greasy quesadilla!
- I always serve these quesadillas with salsa, sour cream and a sprinkling of fresh cilantro.
Chicken Fajita Quesadillas Recipe
Ingredients
For the Chicken
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoons kosher salt
- 2 tablespoons olive oil divided
- 1½ pounds boneless, skinless chicken breasts cut into small thin strips
For the Veggies
- 1 tablespoons olive oil
- 1 onion sliced
- 2 pinches kosher salt
- 3 bell peppers any color; sliced into strips
For Assembly
- 6 large flour tortillas
- 2-3 cups freshly shredded Monterey jack cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F.
- Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in 1 tablespoon of olive oil and spice mixture and mix to coat the chicken.1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoons kosher salt, 2 tablespoons olive oil, 1½ pounds boneless, skinless chicken breasts
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add in the chicken, and cook for a few minutes on each side until browned and cooked through. Transfer the chicken to a clean plate.
- Heat another tablespoon of olive oil in the skillet. Add in the onions and a pinch of salt and sauté for 3-4 minutes, or until softened. Add in the peppers and another pinch of salt. Sauté for an additional 3-4 minutes, until softened. Remove from heat.1 tablespoons olive oil, 1 onion, 2 pinches kosher salt, 3 bell peppers
- Spread the tortillas out on greased baking sheets. Sprinkle a couple tablespoons of cheese on one half of each tortilla. Then, place an even amount of chicken and peppers over the cheese. Sprinkle the remaining cheese on top and fold each tortilla in half. Rub the olive oil on the tortillas.6 large flour tortillas, 2-3 cups freshly shredded Monterey jack cheese, 2 tablespoons olive oil
- Bake for 8-10 minutes until the cheese is melted and the tops of the tortillas are golden brown.
Notes
- Flour tortillas are best, they or easy to fold, crisp up well, and don’t tear.
- A quesadilla is better and holds its shape when you keep it on the lighter side, so try not to overfill them.
- When greasing the pan, don’t add too much oil. Flour tortillas will soak up oil and become greasy.
- Serve with salsa and sour cream, with a sprinkling of fresh cilantro.
How to Make Chicken Fajita Quesadillas Step by Step
Season the chicken: Combine 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp kosher salt in a small bowl. Place chicken strips (1 1/2 lbs chicken breasts total) in a bowl. Coat with 1 tbsp olive oil and the spice mixture.
Cook the chicken: Heat 1 tbsp oil in a skillet over medium heat. Add in the seasoned chicken and cook on both sides until browned and cook all the way through. Remove from the skillet once cooked.
Cook the veggies: Heat 1 tbsp oil in the skillet. Add 1 chopped onion and a pinch of salt. Sauté until softened. Then, add in 3 chopped bell peppers and another pinch of salt. Sauté until softened then remove the skillet from the heat.
Bake the quesadillas: Spread 6 large flour tortillas on baking sheets. Sprinkle a few tablespoons of Monterey Jack cheese on one half of each tortilla. Place an even amount of chicken and peppers on top of the cheese, then top with remaining cheese. Fold each tortilla in half. Rub a little bit of olive oil on each tortilla. Bake at 400°F for 8-10 minutes.
Thank you!