Succulent, seasoned chicken strips with sauteed peppers, onions and melty cheese. These Chicken Fajita Quesadillas are loaded with tex-mex flavors, ready in around 30 mins!
Crisp tortillas house the most delicious tex mex filling in these easy Chicken Fajita Quesadillas! Simple and loaded with flavor these feel like a real treat, a mouthwatering dinner for any day of the week!
Why you’ll love these Chicken Fajita Quesadillas
- Deliciously seasoned chicken. These chicken strips are coated in a simply spice mix of cumin, garlic, onion powder and chili that’s utterly addictive.
- Easy to make. Around 30 mins from pantry to table, no fancy ingredients needed and all the deliciousness!
- Perfect for parties and game day. Whip up a nice big batch, serve with salsa and sour cream, you’ve got yourself the ultimate party platter.
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What’s the best tortillas for quesadillas?
You can use either corn or flour tortillas. But flour tortillas have the edge when it comes to quesadillas because they’re easier to find in the larger sizes, but most importantly the crisp up really well and they don’t tear when you fold them.
What to serve with these Chicken Fajita Quesadillas
These easy cheesy quesadillas are delicious and filling on their own but they do love a salsa, sour cream or guacamole.
You can also serve with black beans or refried beans – delicious! A corn salad is also a lovely fresh side kick.
What else can I add to these quesadillas?
Chicken Fajita Quesadillas are already loaded with goodies but you can totally pile on other add ins, or swaps.
- Veggies: Jalapeno, zucchini, mushrooms, corn and black beans.
- Cheese: Mozzarella, brie, gouda and asagio.
Top Tips
- Flour tortillas are best, they or 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!
- Serve with salsa and sour cream, with a sprinkling of fresh cilantro.
Chicken Fajita Quesadillas Recipe
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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.
Becky Hardin says
Thank you!