Fajita Quesadilla

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

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5 from 2 votes

Stuffed with chicken, veggies, and cheese, this fajita quesadillas is delicious for a quick lunch or dinner.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: Fajita Quesadilla Recipe

Servings: quesadillas

Calories: 515kcal

Ingredients

2 pounds boneless skinless chicken breast, diced into small ¼-inch pieces
1.12 ounce packet fajita seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1½ cups yellow onion, diced
1½ cups red bell pepper, diced
1½ cups green bell pepper, diced
17.5 ounces soft taco size flour tortillas (10 pack)
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 six to eight 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 six to eight 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 one 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 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 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 two halves of the tortillas that are on the bottom of the skillet, place a half cup of the chicken mixture onto each tortilla half and evenly spread it out.
Place one third 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 one to two minutes. Each fajita quesadilla takes about one and a half to two 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.

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