Description
A delicious fusion of Tex-Mex flavors, this chicken fajita quesadilla recipe combines marinated chicken, sautéed peppers and onions, and melted cheese in a crispy tortilla. Perfect for a quick dinner or game-day snack!
Ingredients
Scale
For the Chicken Fajita Filling:
- 2 boneless, skinless chicken breasts (thinly sliced)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Juice of 1 lime
- 1 tbsp soy sauce or Worcestershire sauce
For the Vegetables:
- 1 tbsp olive oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small red onion (sliced)
- 1 clove garlic (minced)
For the Quesadilla Assembly:
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend (or cheddar/Monterey Jack)
- 1 tbsp butter (for cooking)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Jalapeños
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, oregano, and red pepper flakes.
- Add lime juice, soy sauce (or Worcestershire sauce), and olive oil. Stir well.
- Toss chicken in the marinade, ensuring full coverage. Let sit for at least 10 minutes (or refrigerate up to 2 hours for more flavor).
Step 2: Cook the Chicken
- Heat a large skillet over medium-high heat.
- Add olive oil and the marinated chicken. Cook for 5–7 minutes until fully cooked. Remove and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, add more olive oil.
- Sauté bell peppers, onion, and garlic for 5 minutes until slightly charred.
- Return chicken to the skillet, mix, and turn off heat.
Step 4: Assemble the Quesadillas
- Heat a clean pan or griddle over medium heat.
- Butter one side of a tortilla and place it butter-side down.
- Sprinkle cheese on half, add a portion of the chicken fajita mix, top with more cheese, and fold.
- Cook 2–3 minutes per side until golden brown and crispy.
Step 5: Serve
- Let quesadillas rest before slicing into wedges.
- Serve hot with sour cream, guacamole, or salsa.
Notes
- Make It Spicier: Add diced jalapeños or hot sauce.
- Vegetarian Option: Swap chicken for mushrooms, black beans, or tofu.
- Different Proteins: Use shrimp, steak, or turkey.
- Storage: Refrigerate leftovers for up to 3 days.
- Reheating: Stovetop for crispiness, oven at 350°F for 10 minutes, or microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pan-fried
- Cuisine: Tex-Mex
Keywords: Chicken Fajita Quesadilla, Tex-Mex Quesadilla, Easy Quesadilla Recipe, Chicken Fajitas, Quick Dinner Recipe