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Fajita Quesadilla

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close up shot of Fajita Quesadillas stacked on top of each other
Stuffed with chicken, veggies, and cheese, these fajita quesadillas are delicious for a quick lunch or dinner.
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Table of Contents
  1. Fajita Quesadilla Ingredients
  2. How To Make This Fajita Quesadilla Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

What’s not to love about this fajita quesadilla recipe? Seasoned chicken, tender veggies, melted cheese, all wrapped in golden brown crispy tortillas, this will be a winner any day of the week.

Our cheesy beef quesadillas and spinach artichoke quesadillas are both easy recipes that feature the melty cheese and crispy tortillas that we all love.

close up shot of Fajita Quesadillas stacked on top of each other

Fajita Quesadilla Ingredients

Fajita Quesadilla raw ingredients that are labeled

You’ll need:

  • 2 pounds boneless skinless chicken breasts, diced into small ¼-inch pieces
  • 1 (1.12-ounce) packet Fajita seasoning (I used McCormick brand)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1½ cups yellow onion, small diced
  • 1½ cups red bell pepper, small diced
  • 1½ cups green bell pepper, small diced
  • 1 (17.5-ounce) 10 pack soft taco-size flour tortillas (I used Mission brand)
  • 3 tablespoons unsalted butter, softened
  • 1 (8-ounce) block Colby jack cheese, shredded
  • 1 (8-ounce) block mild cheddar cheese, shredded
  • Optional sides – sour cream, guacamole, salsa, pico de gallo, or fresh cilantro

PRO TIP:

It’s best to shred the cheese from the block rather than buying pre-shredded cheese. Pre-shredded cheese is coated with preservatives, so it doesn’t melt quite as well, and you want your cheese nice and melty for this recipe.

SUBSTITUTIONS AND ADDITIONS

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.

SEASONING: You can substitute a packet of taco seasoning for the fajita spices in this recipe. I have done this in a pinch, and it was equally as delicious. If you have a recipe for homemade fajita seasoning, you could use that instead.

SPICE: If you like it extra spicy, add a dash of hot sauce when cooking the onions and peppers.

How To Make This Fajita Quesadilla Recipe

PRO TIP:

You can prepare all of your fresh ingredients up to one day ahead of time. You will want to keep each component in separate, sealed containers in the refrigerator. You can have all your ingredients prepped and ready to make an easier and quicker time of cooking and assembling your fajita quesadilla when ready to eat.

STEP ONE: 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.

Fajita Quesadilla process shot of diced chicken breast coated with seasonings in a bowl

STEP TWO: 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 to 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.

STEP THREE: Once all the cooked chicken has been removed from the skillet, add the chopped onions, red peppers, and green peppers. Cook for 6 to 8 minutes until all the vegetables are soft and have a light golden color.

Fajita Quesadilla process shot of vegetables being cooked on a skillet

STEP FOUR: Add the reserved chicken back to the skillet with the sauteed 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.

Fajita Quesadilla process shot of the chicken added to the skillet of vegetables

STEP FIVE: Butter one side of each tortilla, with about 1 teaspoon of the butter for each of the tortillas. Place the buttered tortillas onto a plate in a stack. Set aside.

STEP SIX: Mix together your shredded Colby jack and mild cheddar cheese in a large bowl.

STEP SEVEN: Heat a large 12-inch skillet on medium heat to medium-low heat with the olive oil.

PRO TIP:

If you do not have a large 12-inch skillet, you can use a smaller one. You will only be able to make one fajita quesadilla at a time. Since it will take you longer to assemble and fry your quesadillas, you can place each fried quesadilla onto a large rimmed baking tray, fitted with a rack, until all the fajita quesadillas are done. You can place the baking tray into a 200°F oven to keep the quesadillas warm if needed.

STEP EIGHT: Place two 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 half of the tortilla is 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.

STEP NINE: Onto the two 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.

STEP TEN: Place ⅓ cup of the shredded cheese mixture onto each of the chicken-covered tortillas.

Fajita Quesadilla process shot of chicken and cheese placed onto a tortilla on a skillet

STEP ELEVEN: Fold the upright halves of the flour tortillas over top of the cheese and chicken in a half-moon shape. At this point, you should only need to allow your fajita quesadilla to cook for another 30 seconds or so on the first side.

STEP TWELVE: Flip over each quesadilla and continue to cook quesadilla on the other side for another 1 to 2 minutes. Each fajita quesadilla takes about 1½ to 2 minutes per side. You may need to adjust the heat on your stovetop to prevent over-browning before the cheese gets nice and melty. 

Fajita Quesadilla process shot of quesadillas being cooked on a skillet

STEP THIRTEEN: Repeat steps 8 to 12 until all of your fajita quesadillas are cooked. 

How To Serve

You can cut your fajita quesadillas into thirds (a pizza cutter works great) and serve them with plenty of optional sides, including sour cream, guacamole, and salsa for dipping. They are great for an easy dinner along with a salad on the side or even as a tasty school lunch idea.

Storage

IN THE FRIDGE: You can store any leftover quesadillas uncut and wrapped individually in a piece of aluminum foil. You can store them in the refrigerator for up to 2 days. You can reheat them, once removed from the aluminum foil, in a toaster oven or the microwave until heated through.

IN THE FREEZER: These steak fajita quesadillas freeze well and in a freezer-safe container can keep for up to 3 months.

close up overhead shot of Fajita Quesadillas on a serving tray with sides of guacamole and salsa

The whole family will love the great flavor of these chicken quesadillas, from the flavorful seasonings to the crisp veggies to the gooey cheese. They are a different spin on a traditional fajita but taste just as amazing.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas for this chicken fajita quesadillas recipe?

We would recommend flour tortillas for quesadillas since they are more pliable than corn.

Can I keep leftover quesadillas in the fridge?

You can keep leftovers of these chicken fajitas in an airtight container for up to 2 days in the fridge. They will also freeze well for up to 3 months.

How do I reheat quesadillas?

You can reheat your quesadilla in the microwave or in a skillet until warmed through.

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close up shot of Fajita Quesadillas stacked on top of each other

Fajita Quesadilla

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Stuffed with chicken, veggies, and cheese, these fajita quesadillas are delicious for a quick lunch or dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 quesadillas

Ingredients
  

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

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 to 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 to 8 minutes until all the vegetables are soft and have a light golden color.
  • 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.
  • 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 to 2 minutes. Each fajita quesadilla takes about 1½ to 2 minutes per side. You may need to adjust the heat on your stovetop to prevent over-browning before the cheese gets nice and melty.
  • Repeat steps 8 to 12 until all of your fajita quesadillas are cooked.

Notes

Note: It’s best to shred the cheese from the block rather than buying pre-shredded cheese. Pre-shredded cheese is coated with preservatives, so it doesn’t melt quite as well, and you want your cheese nice and melty for this recipe.
 
Note: You can prepare all of your fresh ingredients up to one day ahead of time. You will want to keep each component in separate, sealed containers in the refrigerator. You can have all your ingredients prepped and ready to make an easier and quicker time of cooking and assembling your fajita quesadilla when ready to eat.
 
Note: If you do not have a large 12-inch skillet, you can use a smaller one. You will only be able to make one fajita quesadilla at a time. Since it will take you longer to assemble and fry your quesadillas, you can place each fried quesadilla onto a large rimmed baking tray, fitted with a rack, until all the fajita quesadillas are done. You can place the baking tray into a 200°F oven to keep the quesadillas warm if needed.

Nutrition

Sodium: 1099mg | Calcium: 387mg | Vitamin C: 51mg | Vitamin A: 1666IU | Sugar: 6g | Fiber: 3g | Potassium: 586mg | Cholesterol: 112mg | Calories: 515kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 13g | Fat: 27g | Protein: 35g | Carbohydrates: 33g | Iron: 3mg
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