Fajita quesadilla featured image
A Fajita Quesadilla is crispy on the outside and full of a flavorful and juicy chicken-veggie filling on the inside. It is so quick and easy make this simple Tex-Mex meal--the perfect recipe mashup when you want both a fajita and a quesadilla in each bite.
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Table of Contents
  1. Flavorful Fajita Quesadilla: 2 Classics Easily Combined Into 1
  2. Why We Love This Fajita Quesadilla Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Chicken Fajita Quesadilla
  7. Storage Tips
  8. Frequently Asked Questions
  9. Fajita Quesadilla Recipe

This Chicken Fajita Quesadilla recipe is an easy way to add a Tex-Mex twist to this simple sandwich by combining two of my favorite foods: fajitas and quesadillas. Tender chicken cooked in fiery fajita seasoning and tossed with sauteed peppers and onions, all covered in cheese and stuffed into tortillas–a delicious handheld snack or meal that’s satisfying both in flavor and in filling factor!

Fajita quesadilla hero image

Flavorful Fajita Quesadilla: 2 Classics Easily Combined Into 1

A Fajita Quesadilla is the easiest way to merge a classic chicken quesadilla with a flavorful fajita and pack it in a tortilla with plenty of chicken, veggies, and cheese.

This recipe simply combines my Sheet Pan Fajitas and my Sheet Pan Quesadillas into one delicious Mexican-inspired meal, all in a matter of minutes. Crispy on the outside and juicy on the inside, these fajita quesadillas are the perfect 2-in-1 sandwich solution when you crave both classics because you get the best of both in each bite.

This recipe is as simple as stuffing a tortilla with a generous portion of sauteed seasoned chicken, peppers, and onions, topping it with two types of cheese, then pan-frying it with butter until crispy golden brown.

Looking for ideas for your leftovers? My Chicken Fajita Pasta and Chicken Fajita Casserole are the perfect recipes for your extra fajita quesadilla filling!

Why We Love This Fajita Quesadilla Recipe

  • Quick and easy to make using simple ingredients.
  • Doubly satisfy your craving for fajitas or quesadillas in one delicious dish.
  • Crispy tortillas loaded with fajita-flavored chicken and vegetables, then covered in cheese.
  • Versatile recipe that is easy to customize according to your personal preferences.
  • Perfect to serve as an appetizer, snack, or main meal.
Fajita quesadilla

Ingredients

  • Soft taco size flour tortillas: I used Mission brand but feel free to use your favorite.
  • Unsalted butter
  • Boneless-skinless chicken breast
  • Colby jack cheese
  • Mild cheddar cheese
  • Yellow onion
  • Red bell pepper
  • Green bell pepper
  • Fajita seasoning: I used McCormick brand but you can use any brand or make your own.
  • Olive oil
  • Salt
  • Black pepper
  • Optional sides: sour cream, guacamole, salsa, cilantro and Spanish Rice

Substitutions and Additions

  • Vary You Veggies: This recipe is super flexible and perfect for mixing and matching any veggies you like. Some ideas include shredded carrots, chopped zucchini, fresh spinach, squash, or mushrooms.
  • Change The Cheese: I like the combination of the colby-jack and mild cheddar cheese in this recipe. However, you can substitute a pepper jack cheese blend, monterey jack cheese or any good melting cheese of your choice. The possibilities are endless and can be customized to your taste. For a more authentic Mexican cheese use asadero or oaxaca cheeses (these are semi-hard cheese with excellent mild flavor).
  • 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 extra veggies.
  • Seasoning: You can substitute a packet of taco seasoning for the fajita seasoning blend in this recipe. I have done this in a pinch and it was equally as delicious. If you want to turn up the heat, add a bit of chili powder in to the mix!
Fajita quesadilla on a skillet
  • Large skillet
  • Mixing bowls
  • Measuring tools
  • Large slotted spoon

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How to Make Chicken Fajita Quesadilla

A Chicken Fajita Quesadilla is as simple as sautéing chicken and veggies, topping them with cheese, and assembling and stuffing it all in tortillas that are quickly cooked into the most delicious dinner.

  1. Coat the diced chicken with salt, pepper and fajita seasoning and set the bowl aside.
  2. Add olive oil to a skillet, on high heat, and cook the seasoned chicken in a single layer for 6-8 minutes, or until all the chicken pieces are browned and cooked through. 
    coat chicken with seasoning and cook in skillet
  3. Remove the cooked chicken with a large slotted spoon and place it onto a plate.
  4. Add the onions, red bell pepper and green bell pepper to the empty skillet and cook for 6-8 minutes, or until all the vegetables are soft and have a light golden color to them.
  5. Add the chicken back to the skillet over medium heat, with the cooked vegetables and stir to evenly combine.
    mix chicken with vegetables
  6. Transfer the chicken and vegetables to a large bowl and set aside to allow the mixture to cool.
  7. Butter one side of each tortillas and place them in a stack on a plate. Set aside.
  8. Mix together the colby jack and cheddar cheese and set the bowl aside.
  9. Heat olive oil in your skillet on medium to medium-low heat as you set gather your fillings.
    Pro Tip: I like to gather each component (the chicken and vegetables, shredded cheeses and buttered tortillas) and set them next to the stovetop. Then, will have all your ingredients prepped and ready for you to assemble each fajita quesadilla in the hot skillet.
  10. Place 2 buttered flour tortillas in the center of the skillet so that only half of each tortilla is touching the bottom of the skillet and fold the tortilla so that the other halves are leaning up against each other in the center. 
    Pro Tip: The upright halves will be folded over once the cheese and chicken mixture is placed onto the half that is touching the bottom of the skillet.
    butter the tortilla and place in skillet
  11. Place ½ cup of the chicken mixture onto each half of the tortillas that is touching the bottom of the skillet.
  12. Cover the chicken with ⅓ cup of the shredded cheese and fold the tortilla so the upright halves of the tortilla ocver the chicken and cheese.
    put chicken and cheese on the tortilla
  13. Cook for another 30 seconds on the first side and flip over each quesadilla and continue to cook on the other side for another 1-2 minutes until fully cooked.
    Pro Tip: Each fajita quesadilla takes about 1 ½ – 2 minutes per side. You may need to adjust your heat to prevent over-browning before the cheese gets nice and melty. 
    fajita quesadilla on chopping board
  14. Repeat steps 10-14 until all of your fajita quesadillas are cooked.
  15. Serve and enjoy!
    Pro-Tip: You can cut your fajita quesadillas into thirds (a pizza cutter works great) and serve them with any, or all, of the optional sides listed. These fajita quesadillas are best served warm.
    cut fajita quesadilla into pieces

Storage Tips

  • To Store: Store any leftover fajita quesadillas, uncut and wrapped individually in a piece of aluminum foil, in the refrigerator for up to 2 days.
  • To Reheat: To reheat your fajita quesadillas, remove from the aluminum foil, and heat in a toaster oven or the microwave until heated through.
Fajita quesadilla on a plate

Frequently Asked Questions

What is the difference between a fajita and a quesadilla?

Fajitas generally feature chicken, pork, or beef as a major ingredient, while quesadillas feature cheese as a major ingredient. Fajitas are often be served unwrapped on a platter, while quesadillas are always served in a wrap/tortilla and usually grilled. 

Can I make these Fajita Quesadillas in advance?

Yes, 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.

Do I have to use a 12-in skillet?

If you do not have a large skillet you can use a smaller one, but you will only be able to make 1 quesadilla at a time. To keep them warm, place each cooked quesadilla onto a large rimmed baking tray, fitted with a rack, until all the fajita quesadillas are done. Then baking tray into a 200*F oven to keep the quesadillas warm if needed.

Can I use this fajita quesadilla filling for other recipes?

Yes, you can absolutely use this filling in so many other recipes! This fajita-seasoned chicken and vegetable mixture is delicious incorporated into my Sheet Pan Nachos and Tater Tot Nachos. You can stuff it in my Taco Ring and Taco Pie, or use it as a tasty topping for my Burrito Bowl.

Fajita quesadilla on a white plate
5 from 2 votes
Fajita quesadilla featured image

Fajita Quesadilla

Serves — 10
A Fajita Quesadilla is crispy on the outside and full of a flavorful and juicy chicken-veggie filling on the inside. It is so quick and easy make this simple Tex-Mex meal–the perfect recipe mashup when you want both a fajita and a quesadilla in each bite.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients
  

  • 17.5 oz 10 pack soft taco size flour tortillas (I used Mission brand)
  • 3 tbsp unsalted butter softened
  • 2 pounds boneless-skinless chicken breast diced into small ¼ inch pieces
  • 8 oz block colby jack cheese shredded
  • 8 oz block mild cheddar cheese shredded
  • cups yellow onion small diced
  • cups red bell pepper small diced
  • cups green bell pepper small diced
  • 1.12 oz packet Fajita seasoning (I used McCormick brand)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional sides – sour cream, guacamole, salsa or cilantro

Instructions
 

  • In a large bowl, add the diced chicken breast, fajita seasoning, salt and black pepper. Toss to coat all the chicken pieces in the seasonings. Set aside.
  • In a large skillet, on high heat, add the olive oil. Once hot, add the seasoned chicken, in a single layer, and allow it to cook for 6-8 minutes or until all the chicken pieces are browned and cooked through. Remove the cooked chicken, using a large slotted spoon, and place it onto a plate.
  • Once all the cooked chicken has been removed from the skillet add the chopped onions, red bell pepper and green bell pepper. Cook for 6-8 minutes until all the vegetables are soft and have a light golden color to them.
  • Add the reserved chicken back to the skillet with the cooked peppers and onions. Stir to evenly combine and turn off the heat. Transfer the mixture of the chicken and vegetables to a large bowl and set aside to allow the mixture to cool slightly.
  • Butter each of the soft taco size flour tortillas, on one side, with about 1 teaspoon of the butter for each of the tortillas. Place the buttered tortillas onto a plate in a stack. Set aside.
  • Mix together your shredded colby jack and mild cheddar cheese in a large bowl.
  • Heat a large, 12 inch, skillet on medium to medium-low heat with the olive oil.
    **Gather each of your components (the chicken and vegetables, shredded cheeses and buttered tortillas) and set them next to your stovetop. You will assemble each fajita quesadilla in the hot skillet so you will need to have all your ingredients prepped and ready.**
  • Place 2 buttered flour tortillas in the center of the skillet. You will want to place them so that only half of each tortilla is touching the bottom of the skillet and the other halves are leaning up against each other in the center. Those upright halves will be folded over once the cheese and chicken mixture is placed onto the half that is touching the bottom of the skillet.
  • Onto the 2 halves of the tortillas, that are on the bottom of the skillet, place ½ cup of the chicken mixture onto each tortilla half and evenly spread it out.
  • Place ⅓ cup of the shredded cheese mixture onto each of the chicken covered tortillas.
  • Fold the upright halves of the flour tortillas over onto the chicken and cheese. At this point you should only need to allow your fajita quesadilla to cook for another 30 seconds or so on the first side.
  • Flip over each quesadilla and continue to cook on the other side for another 1-2 minutes. Each fajita quesadilla takes about 1 ½ – 2 minutes per side. You may need to adjust your heat on your stovetop to prevent over-browning before the cheese gets nice and melty.
  • Repeat steps 8-12 until all of your fajita quesadillas are cooked.

Jenn’s Notes

Storage:
  • To Store: Store any leftover fajita quesadillas, uncut and wrapped individually in a piece of aluminum foil, in the refrigerator for up to 2 days.
  • To Reheat: To reheat your fajita quesadillas, remove from the aluminum foil, and heat in a toaster oven or the microwave until heated through.
Tips:
  • You can cut your fajita quesadillas into thirds (a pizza cutter works great) and serve them with any, or all, of the optional sides listed.
  • These fajita quesadillas are best served warm.

Nutrition Info

Calories: 518kcal | Carbohydrates: 33g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 844mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1422IU | Vitamin C: 49mg | Calcium: 437mg | Iron: 4mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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