Description
This Chicken Fajita Quesadillas recipe combines tender, seasoned chicken strips with sautéed bell peppers and onions, all melted with gooey Tex-Mex cheese between crispy tortillas. Ready in just 30 minutes, this flavorful and easy-to-make dish is perfect for a quick weeknight dinner or casual gathering served alongside salsa and sour cream.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts, cut into long strips
- 2 tablespoons fajita seasoning, divided
- 2 tablespoons olive oil, divided
Vegetables
- 1 medium red bell pepper, cut into long strips
- 1 medium green bell pepper, cut into long strips
- 2 large onions, sliced
- 2 tablespoons butter
Other Ingredients
- 1 cup shredded Tex-Mex cheese or cheddar cheese
- 8 tortillas (flour or corn)
- Salsa, for serving
- Sour cream, for serving
Instructions
- Season Chicken: Toss the chicken strips with 1 tablespoon of fajita seasoning until evenly coated.
- Cook Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook until they are browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and wipe the skillet clean.
- Sauté Onions: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced onions and sauté until they begin to soften, about 3-4 minutes.
- Add Bell Peppers and Seasoning: Add the red and green bell pepper strips along with the remaining 1 tablespoon of fajita seasoning to the skillet. Cook until the peppers are slightly softened but still have a bit of crunch, about 4-5 minutes. Return the cooked chicken to the skillet and stir everything together, cooking for an additional minute to combine flavors.
- Assemble Quesadillas: In a separate skillet, melt the butter over medium heat. Place one tortilla in the skillet and cook until it is lightly browned on one side, about 1-2 minutes. Flip the tortilla, then quickly layer half of the chicken and vegetable mixture evenly over it, sprinkle with cheese, and top with another tortilla.
- Cook Quesadillas: Cook the assembled quesadilla until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the entire quesadilla and cook the other side until golden brown and the cheese is fully melted, another 2-3 minutes.
- Repeat: Remove the quesadilla from the skillet and repeat the assembly and cooking process with the remaining tortillas and filling to make a total of 4 quesadillas.
- Serve: Cut each quesadilla into quarters and serve warm with salsa and sour cream on the side.
Notes
- You can adjust the fajita seasoning to suit your preferred spice level or use a homemade blend.
- Both flour and corn tortillas work well, but flour tortillas tend to crisp and brown more uniformly.
- For added flavor, consider adding a squeeze of fresh lime before serving.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or oven to retain crispiness.
- To make this recipe gluten-free, use corn tortillas and ensure the fajita seasoning does not contain gluten.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
