Name: Chicken Fajitas Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American (Tex-Mex style)
Ingredients: 1 lb boneless, skinless chicken breast (thinly sliced); 1 tbsp olive oil; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp chili powder; ½ tsp onion powder; ¼ tsp black pepper; ½ tsp salt; Juice of ½ lime; 4 large flour tortillas; 1½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack); 1 tbsp olive oil or butter (for toasting); Sour cream or Greek yogurt; Salsa or pico de gallo; Guacamole or sliced avocado; Fresh cilantro, chopped; Lime wedges

Description

Craving something cheesy, smoky, and full of sizzling flavor? These Chicken Fajitas Quesadillas bring together all the goodness of classic fajitas—tender chicken, sautéed peppers and onions, bold spices—tucked inside crispy, golden tortillas loaded with melted cheese. They’re quick to make, fun to eat, and absolutely perfect for weeknight dinners, game days, or anytime you need a satisfying meal in minutes.

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Ingredients

Scale

For the Chicken Fajita Filling:

1 lb boneless, skinless chicken breast (thinly sliced)
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp onion powder
¼ tsp black pepper
½ tsp salt
Juice of ½ lime

For the Quesadillas:

4 large flour tortillas
1½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
1 tbsp olive oil or butter (for toasting)

For Serving (Optional):

Sour cream or Greek yogurt
Salsa or pico de gallo
Guacamole or sliced avocado
Fresh cilantro, chopped
Lime wedges

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Instructions

Step 1: Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add sliced chicken and cook for 5–6 minutes until golden brown and cooked through.
Season with cumin, smoked paprika, chili powder, onion powder, black pepper, and salt.
Stir well to coat, and squeeze lime juice over the chicken.
Remove chicken from the pan and set aside.

Step 2: Sauté the Veggies
In the same skillet, add bell peppers and onion.
Cook for 4–5 minutes until softened and slightly charred, stirring occasionally.
Add garlic in the last minute and cook until fragrant.
Return the cooked chicken to the skillet and toss everything together to combine.
Taste and adjust seasoning if needed.

Step 3: Assemble the Quesadillas
Lay out tortillas on a flat surface.
Sprinkle a generous layer of shredded cheese on one half of each tortilla.
Add a scoop of the chicken fajita mixture on top of the cheese.
Top with a little more cheese for extra meltiness, then fold the tortilla over to close.

Step 4: Toast the Quesadillas
Wipe the skillet clean and add a bit of oil or butter over medium heat.
Place the quesadillas in the pan (one or two at a time).
Cook for 2–3 minutes per side until golden brown and the cheese is melted.
Transfer to a cutting board and let rest for 1 minute before slicing.

Step 5: Slice and Serve
Cut each quesadilla into wedges using a sharp knife or pizza cutter.
Serve hot with your favorite sides like salsa, sour cream, or guacamole.

Notes

Thinly Slice Everything – It helps the chicken cook quickly and evenly.
Use Two Layers of Cheese – One under and one over the filling for maximum gooeyness.
Cook Low and Slow – Medium heat helps the tortilla crisp without burning.
Let Rest Before Slicing – This prevents all the filling and cheese from spilling out.
Mix Up the Veggies – Try mushrooms, zucchini, or corn for a twist.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: American (Tex-Mex style)