Spice up your dinner routine with these Chicken Fajita Quesadillas! They’re not just another quesadilla but a fiesta in your hands. Tender chicken, vibrant peppers, and gooey melted cheese nestled between perfectly grilled tortillas.

Picture this: tender chicken marinated in zesty fajita spices, colorful bell peppers, and onions for a nice crunch, all wrapped in gooey melted cheese and grilled tortillas. What makes this recipe a winner is how simple it is—just a handful of fresh ingredients and about 30 minutes to whip up a restaurant-quality meal at home. It’s perfect for busy weeknights or last-minute get-togethers with friends.

Plus, you can customize these quesadillas however you like! Top them with fresh cilantro or a drizzle of creamy avocado sauce. Feel free to swap in some grilled veggies or add jalapeños if you want a little heat.

Crispy on the outside and juicy in the middle, these chicken fajita quesadillas combine my Sheet Pan Fajitas and my Sheet Pan Quesadillas into one delicious Mexican-inspired meal. Because when the cravings strike, this single recipe does double duty for dinner!

What Is The Difference Between A Fajita and A Quesadilla?

Fajitas typically consist of grilled or sautéed strips of meat (like chicken or beef) served with sautéed bell peppers and onions. They are often served with tortillas on the side, allowing diners to assemble their own meal. Quesadillas are usually made by filling tortillas with cheese and other ingredients (like meat and vegetables), then folding them in half and cooking them until the cheese is melted.

Chicken Fajita Quesadilla Ingredients

Boneless, skinless chicken breasts: Instead of chicken, feel free to use your favorite protein, such as shrimp, tofu, steak, black beans, or Mexican chorizo.
Extra virgin olive oil: Adds healthy fat for cooking the chicken and sautéing the chicken and vegetables. Feel free to swap it with canola oil or any other neutral-tasting oil if you prefer.
Fajita seasoning mix: Delivers a zesty, Tex-Mex flavor to this dish. You can substitute taco seasoning for the fajita seasoning in this recipe for a slightly different taste.
White onion: Sweet yellow onions, or spanish yellow onions can be substituted for the white onion.
Bell peppers: Contribute vibrant colors, crunch, and a sweet flavor, making the dish visually appealing and tasty. I used the classic chicken fajitas veggies: green bell pepper, yellow bell pepper and red bell pepper.
Fajita size flour tortillas: Serve as the vessel for the filling. To make this a gluten free dish, you can substitute the flour tortillas with gluten-free tortillas made from corn or a gluten-free blend.
Shredded fiesta blend cheese: You can substitute any variety of shredded cheese for the fiesta blend. Try a combination of colby-jack and mild cheddar cheese, use a pepper jack cheese blend, some monterey jack cheese or any type of melting cheese you like.

See the recipe card for full information on ingredients and quantities.

Four slices of fajita quesadilla on top of wooden board.

How to Make Chicken Fajita Quesadilla

Prepare The Protein: Season and cook the chicken strips in hot oil, about about 5 to 7 minutes.
Saute The Veggies: Saute the onion in oil until opaque. Stir in the peppers, and continue to saute just until the peppers are slightly softened.
Make The Mixture: Toss together the cooked chicken strips and the veggies.
Assemble: Lay a tortilla in the skillet, scoop the chicken mixture onto ½, and sprinkle cheese on top. Flip the other half of the tortilla on top of the cheese and chicken mixture.
Cook The Quesadilla: Cook until the bottom is golden brown. Use a spatula to flip the quesadilla and cook for another 1 to 1 ½ minutes.
Repeat: Repeat for the remaining quesadillas.
Serve: Serve while hot, with sour cream, guacamole and salsa. Enjoy!

Saute the chicken and vegetables. Put the sauteed chicken and vegetables on the tortilla. Add cheese. Flip the other half of the tortilla on top of the cheese and chicken mixture.

Serving Suggestions

Dip or garnish your quesadilla fajitas in sour cream, guacamole, or salsa. Fresh pico de gallo or chopped cilantro with a squeeze of lime will add extra fresh flavor.

Want to skip the sandwich and incorporate your seasoned chicken and vegetable mixture into more Mexican-inspired meals? My Sheet Pan Nachos and Tater Tot Nachos make great appetizers to feed a crowd. You can also place it in my Taco Ring and Taco Pie, or use it as a tasty topping for my Burrito Bowl.

4 slices of fajita quesadillas on top of chopping board.

Tips & Variations

Pick Your Protein: Instead of chicken, feel free to use your favorite protein, like shrimp, tofu, steak, black beans, or Mexican chorizo.
Vegetarian Version: Make this a meatless meal by swapping the chicken for black beans or adding extra veggies.
Serve It Spicier: If you want to turn up the heat, add a bit of chili powder into the seasoning mix or add some finely diced jalapenos in the filling.

Proper Storage

To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: You can freeze the fajita quesadillas in a freezer safe container, with parchment paper between layers for up to 1 month. You can also place the fajita quesadillas on a parchment paper lined baking sheet, in a single layer
To Reheat: To reheat, place the frozen quesadillas on a lined baking sheet and bake at 350°f oven until the cheese is melted and bubbly.
Make Ahead: You can easily prepare all of your fresh ingredients up to one day ahead of time. You will want to keep each of the components in separate, sealed, containers in the refrigerator. You can have all your ingredients prepped and ready so that when it is time to assemble and cook your fajita quesadilla, it makes the process faster.

a white plate full of fajita quesadilla.

Other Easy Quesadilla Recipes

If you tried this Chicken Fajita Quesadilla Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes

Chicken Fajita Quesadilla

Author — Jennifer Fishkind

Serves —

A Fajita Quesadilla is crispy on the outside with a tender chicken and veggies filling tucked inside the tortilla. A delicious Tex-Mex meal mashup when you can't decide between a fajita and a quesadilla.

Print Rate Pin Save

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

▢ 1½ pounds boneless skinless chicken breast sliced into thin strips
▢ 3 tablespoons extra virgin olive oil (Divided 1 ½ tablespoon for cooking the chicken and 1 ½ tablespoons for the veggies)
▢ 3 tablespoons fajita seasoning mix
▢ 1½ cups white onion thinly sliced
▢ 1 cup each green, yellow and red bell pepper deseeded and sliced into thin strips
▢ 6 fajita size flour tortillas (Medium size)
▢ 2 cups pre-shredded fiesta blend cheese (You can also shred your own blend of cheese)
▢ Nonstick cooking spray
▢ Sour cream, guacamole and salsa (Optional dipping/garnish)

Instructions

Add 1 ½ tablespoons of olive oil to a 10 to 12 inch nonstick skillet over medium high heat.
3 tablespoons extra virgin olive oil
Once the oil has heated, add the sliced chicken breast strips to the skillet.
1½ pounds boneless skinless chicken breast
Sprinkle the fajita seasoning over the chicken strips and use tongs to stir and turn the chicken until the chicken is cooked through and no longer pink. (This should take about 5 to 7 minutes)
3 tablespoons fajita seasoning mix
Transfer the chicken to a medium size heat safe bowl, and wipe out the skillet.
Add the remaining olive oil to the skillet, and saute the onion for 3 to 4 minutes until opaque, stirring frequently.
1½ cups white onion
Stir in the peppers, and continue to saute for an additional 3 to 4 minutes, just until the peppers are slightly softened.
1 cup each green, yellow and red bell pepper
Lower the heat to medium and add the cooked chicken strips, using the tongs to toss everything together. Return the chicken mixture to a bowl.
Wipe the skillet out again, return to the stove. Generously spray with nonstick cooking spray.
Nonstick cooking spray
Lay 1 tortilla in the skillet and scoop a portion of the chicken mixture on ½ of the tortilla. Sprinkle ¼ cup of the cheese on top of the chicken mixture for each quesadilla, using a total of 2 cups for all 6 quesadillas.
6 fajita size flour tortillas, 2 cups pre-shredded fiesta blend cheese
Flip the other half of the tortilla on top of the cheese an chicken mixture. Press down when you flip the tortilla to ensure the top adheres to the cheese and chicken.
Cook for about 1 ½ to 2 minutes until the bottom of the quesadilla is golden brown. Use a spatula to carefully flip the quesadilla and cook for another 1 to 1 ½ minutes. (Remember all stove tops cook differently, and you may need to adjust the temperature up or down accordingly) Repeat for the remaining quesadillas.
Sour cream, guacamole and salsa

Jenn’s Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: You can freeze the fajita quesadillas in a freezer safe container, with parchment paper between layers for up to 1 month. You can also place the fajita quesadillas on a parchment paper lined baking sheet, in a single layer
To Reheat: To reheat, place the frozen quesadillas on a lined baking sheet and bake at 350°f oven until the cheese is melted and bubbly.
Make Ahead: You can easily prepare all of your fresh ingredients up to one day ahead of time. You will want to keep each of the components in separate, sealed, containers in the refrigerator. You can have all your ingredients prepped and ready so that when it is time to assemble and cook your fajita quesadilla, it makes the process faster.

Tips:

Pick Your Protein: Instead of chicken, feel free to use your favorite protein, like shrimp, tofu, steak, black beans, or Mexican chorizo.
Make this a meatless meal by swapping the chicken for black beans or adding extra veggies.
If you want to turn up the heat, add a bit of chili powder into the seasoning mix or add some finely diced jalapenos in the filling.