Description
This Chicken Fajita Quesadillas recipe combines tender, seasoned chicken strips with sautéed bell peppers and onions, layered with melted Tex-Mex cheese between warm tortillas. Ready in just 30 minutes, it’s a flavorful and satisfying dish perfect for a quick weeknight dinner or casual gathering. Serve with salsa and sour cream for a delicious and crowd-pleasing meal.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts, cut into long strips
- 2 tablespoons fajita seasoning, divided
- 2 tablespoons olive oil, divided
Vegetables
- 1 medium red bell pepper, cut into long strips
- 1 medium green bell pepper, cut into long strips
- 2 large onions, sliced
Quesadilla Assembly
- 2 tablespoons butter
- 1 cup shredded Tex-Mex cheese or cheddar cheese
- 8 tortillas (flour or corn)
For Serving
- Salsa
- Sour cream
Instructions
- Cook Chicken: Season the chicken strips with 1 tablespoon of fajita seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken strips and cook until they are browned on the outside and cooked through, about 5-7 minutes. Remove the chicken from the skillet and wipe the skillet clean to prepare for vegetables.
- Sauté Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced onions and sauté until they become soft and translucent, about 4 minutes. Add the red and green bell pepper strips along with the remaining 1 tablespoon of fajita seasoning. Cook the vegetables until they are slightly softened but still retain some crunch, approximately 3-4 minutes. Return the cooked chicken to the skillet and stir everything together for 1 minute to combine the flavors.
- Assemble Quesadillas: In a separate large skillet, melt the butter over medium heat. Place one tortilla in the skillet and cook until it becomes lightly browned, about 1-2 minutes. Flip the tortilla over and quickly top the cooked side with the chicken and vegetable mixture, spread evenly, then sprinkle with shredded cheese. Place a second tortilla on top. Cook until the bottom tortilla is golden brown, about 2-3 minutes, then carefully flip the entire quesadilla to brown the other side and melt the cheese completely. Repeat this process with the remaining tortillas and filling.
- Serve: Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into quarters. Serve warm with salsa and sour cream on the side for dipping and added flavor.
Notes
- For extra heat, add sliced jalapeños to the vegetable mixture or sprinkle cayenne pepper with the fajita seasoning.
- Use flour or corn tortillas based on your preference; flour tortillas tend to be more flexible and easier to cook.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain their crispy texture.
- Substitute chicken with beef strips or shrimp for a different protein option.
- To make it gluten-free, use gluten-free tortillas and ensure the fajita seasoning is gluten-free.
