Fajita Chicken Quesadilla Recipe
My fajita-style chicken quesadillas are the bomb.com!
Fajita style chicken quesadillas are the best! The best appetizer, snack, and it can even be a quick meal idea especially for those hectic evenings. This dish is perfect for busy days and nights because these tasty quesadillas can be made in under 25 minutes.
My fajita style chicken quesadilla is filled with melted creamy cheese, seasoned chicken, & fajita veggies. This delicious chicken quesadilla is full of fresh flavor. And it’s one that’s filled with vibrant vegetables such as sliced red onion, red bell pepper and green bell peppers. The extra melted gooey cheese makes this dish so delectable in every bite.
Making my tasty fajita style Chicken Quesadillas is quick and easy. The filling is cooked first, then placed into a tortilla and folded over to toast and voila! Your quesadilla is ready to go!
When it comes to quesadillas, using the best cheese is a must! Now, it’s no secret that Mexican cheese will make your quesadillas taste the best- Oaxaca and Chihuahua cheese are ideal. But, for this recipe I used what I had on hand. I added Shredded mozzarella cheese & cheddar cheese, and these fajita chicken quesadillas were absolutely perfect. They were so delicious and fulfilling. I absolutely loved them!
For this recipe I seasoned my chicken breast with garlic powder, black pepper, chili powder, onion powder, and the Dash Southwest Chipotle seasoning. Drizzled a little bit of olive oil over the chicken and mixed all those spices together. I allowed my chicken to marinate on the counter for 10 to 15 minutes and prepped my veggies in the meantime. For the fajita veggies, I used red and green bell peppers to give my fajitas a vibrant color pop. But if you want to use orange & yellow bell peppers that will work too. Just keep in mind the flavor varies slightly amongst the different bell peppers. In a skillet over medium high heat just drizzle some olive oil in a pan. Add the sliced fajita veggies and sauté for a few minutes, about 3 to 5 minutes. I seasoned my veggies with Cajun seasoning, oregano, and black pepper.
For my quesadillas I love to use flour tortillas. But if you want to use corn tortillas that is perfectly fine. All I did was melt a few pieces of butter in a skillet and add my tortilla to cook. Note: that I like to finish my quesadillas off with a little bit of butter, but you can use cooking spray or a small drizzle of olive oil instead to cook your tortilla. Once the butter melts, I add the tortilla and I start to add my quesadilla fillings. I used shredded mozzarella cheese & cheddar cheese, then I added the veggies and the cooked chicken. Sprinkle a little bit more cheese on top, then fold your tortilla over. I let the tortilla toast on one side, then I flip it over and allow the other side to toast. Allow the quesadillas to get a nice golden color & make sure the cheese has melted. Serve the quesadillas with fresh salsa, guacamole, or sour cream.
These fajita chicken quesadillas taste so good, & if not better than any restaurant! You will love these tasty quesadillas. Packed with flavor & the perfect snack or meal to make.
Fajita Chicken Quesadilla Recipe
Ingredients
- 1 Ib Chicken (Use chicken breast or boneless chicken thighs)
- ½ to 1 Tbsp Olive oil
- Butter or Cooking Spray (A few pieces of butter to toast tortilla, or you can use cooking spray)
- ½ tsp Garlic powder
- ½ tsp Black pepper or Lemon black pepper
- ½ tsp Chili powder
- ½ tsp Onion powder
- 2 tsp Dash Southwest Chipotle seasoning
- 4 to 6 Flour Tortillas
- 1 Cup Mozzarella Cheese
- 1 Cup Cheddar Cheese
Fajita veggies:
- ½ Red onion
- ½ Red bell pepper
- ½ Green bell pepper
- Salt or Cajun seasoning (For taste)
- Oregano (For taste)
- Black pepper (For taste)
Instructions
- Prep your chicken beforehand. Drizzle a little bit of olive oil over the chicken. Season with the following spices: garlic powder, black pepper, chili powder, onion powder, and the Dash Southwest Chipotle seasoning.
- Mix all the spices into the chicken & allow the chicken to marinate for 10 to 15 minutes.
- While the chicken is marinating, clean & prep the veggies.
- Slice the onions & bell pepper into thin pieces.
- In a skillet over medium high heat, add some olive oil and allow the oil to get hot.
- Add the fajita veggies & season them with cajun seasoning, oregano, and black pepper.
- Sauté the veggies for 4 to 6 minutes or until they’re softened but still tender-crisp.
- Once the veggies are done, remove them from the skillet.
- Note: you may need to add an additional small drizzle of olive oil.
- Next, add the seasoned chicken & allow the chicken to fully cook. Stirring occasionally.
- Once the chicken has been properly cooked or is done, remove from the skillet.
- Then, in a separate or another skillet get ready to build & toast the quesadilla.
- Over medium high heat in a clean skillet, add a few pieces of butter and allow it to melt. (If you don't want to use butter, you can use cooking spray or a small drizzle of olive oil)
- Once the butter has melted add the tortilla.
- Build your quesadilla with the filling: add the cheese, veggies, chicken, then more cheese.
- Fold the tortilla and toast on one side or until golden.
- Then, flip the tortilla over and toast the other side.
- Allow the cheese to melt and the filling to get hot.
- Once the quesadilla has a nice crisp crust & is golden, remove it from the skillet.
- Cut the quesadilla into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 200-degree oven until ready to serve.)
- Serve with fresh salsa, guacamole, lime and/or sour cream.
