Chicken Fajita Quesadilla

5 from 2 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Mexican, Tex-Mex

Servings: whole Quesadillas -or- 12 halves

Calories: 466kcal

Author: Jennifer Fishkind

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

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.

Nutrition