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.
How to make these Chicken Fajita Quesadillas
Be sure to scroll to the bottom for the full recipe
- Coat the chicken. Combine the seasoning in a small dish, then place the chicken strips in a bowl. Pour in the olive oil and spice mixture and mix to coat the chicken.
- Cook the chicken. In a large skillet of oil over medium heat, add in the chicken, and cook for a few minutes on each side until browned and cooked through.
- Sauté the veggies. Remove the chicken from the skillet and add in the veggies, sauté and season them.
- Assemble and bake. On a baking tray, lay on the tortillas, sprinkle on some cheese then spoon on the chicken fajita mix. Fold the tortillas and bake for 8-10 mins. Serve warm and enjoy!
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.
Just the right amount
A quesadilla is better and holds its shape when you keep it on the lighter side. You don’t have to skimp on the filling but be wary of over loading or the quesadilla will come apart.
More 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.
Other Mexican inspired recipes
Have yo tried this Chicken Fajita Quesadilla recipe? Feel free to leave a star rating and I’d love to hear fr om you in the comments below!
Chicken Fajita Quesadillas Recipe
Ingredients
Chicken:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoons salt
- 1 1/2 pounds boneless skinless chicken breasts cut into small thin strips
- 2 tablespoons olive oil divided
Peppers and onions:
- 1 tablespoons olive oil
- 1 onion sliced
- Dash of salt
- 3 bell peppers sliced into strips
Tortillas and cheese:
- 6 large flour tortillas
- 2-3 cups shredded Monterrey jack cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees.
- For the chicken: Combine the chili powder, cumin, onion, powder, garlic powder, and salt in a small dish. Place the chicken strips in a bowl. Pour in the olive oil and spice mixture and mix to coat the chicken. Heat a 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.
- For the peppers and onions: Heat another tablespoon of olive oil in the skillet. Add in the onions and a dash of salt and sauté for 3-4 minutes until softened. Add in the peppers and another dash of salt. Sauté for an additional 3-4 minutes until softened. Remove from heat.
- Assemble and bake: 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 the tortillas. 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. You don’t have to skimp on the filling but be wary of over loading or the quesadilla will come apart.
- 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.
mehr un nisa says
lovely
Becky Hardin says
Thank you!