Easy Chicken Fajita Quesadillas
If you’re in the mood for something super cheesy and packed with flavor, these Easy Chicken Fajita Quesadillas are the way to go! Juicy, seasoned chicken mixed with sautéed peppers, onions, and tons of cheese, all tucked into a crispy tortilla. It’s a simple, delicious meal for busy weeknights or even a quick lunch, and trust me, everyone will love it!
Are you looking for more Easy Recipes? Try our Easy Rotel Pasta, or Easy Mini Meatloaves, or Chicken Tacos.
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My kids have always been big fans of quesadillas, and I’ve made all kinds of versions over the years—like chicken and spinach, or simple chicken and cheese quesadillas. But they say this Chicken Fajita Quesadilla is their favorite by far! I have to admit, it’s one of my favorite things too. I love easy recipes that the whole family loves! We even love to eat these chicken quesadillas with Cowboy Soup and Cheese Dip.
What you’ll love about this Chicken Quesadillas Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this easy chicken quesadillas recipe:
- Cooked chicken, shredded
- Shredded Colby Jack cheese
- Green bell pepper, chopped
- Red bell pepper, chopped
- Yellow onion, finely diced
- Chili powder
- Salt
- Cumin
- Garlic powder
- Black pepper
- Flour tortillas
- Vegetable oil (or cooking spray)
INGREDIENT NOTES:
- Chicken: I used boneless, skinless chicken breasts, but you can also substitute chicken thighs for a juicier option.
- Bell Peppers: A mix of red and green bell peppers adds a nice flavor and color, but feel free to add poblanos or any of your favorite peppers for variety.
- Tortillas: Large flour tortillas work perfectly here, but you can swap for whole wheat or gluten-free options if needed.
HOW TO MAKE CHICKEN QUESADILLAS STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken, bell peppers, and onion, then sprinkle with chili powder, cumin, salt, garlic powder, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the chicken fajita mixture is heated through.
STEP 2: Transfer the cooked chicken fajita mixture to a small bowl and set aside. Wipe the skillet clean with a paper towel.
STEP 3: Return the skillet to medium-high heat and add remaining oil or cooking spray. Place a tortilla in the skillet, then sprinkle Colby Jack cheese over half of each tortilla.
STEP 4: Spoon 1/3 cup of the chicken fajita mixture on top of the cheese. Fold the tortilla in half over the filling.
STEP 5: Cook for 2-3 minutes, until the bottom tortilla is golden brown and the cheese is gooey and melted. Flip and cook the other side for another 2 minutes.
STEP 6: Repeat with the remaining tortillas and filling, adding a little oil to the skillet for each new quesadilla.
STEP 7: Cut each quesadilla in half on a cutting board and serve with pico de gallo, sour cream, or salsa if desired.
PRO TIP:
For extra flavor, squeeze a little lime juice over the chicken fajita mixture before folding the quesadillas. It adds a zesty kick!
Storage and Reheating
Storage: Store any leftover quesadillas in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat in a skillet over medium heat to keep them crispy, or in the oven at 350°F for about 10 minutes. You can also use the microwave for a quicker option, but the tortillas won’t be as crispy.
Freezing: Cool completely, wrap in plastic, and freeze up to 2 months. To reheat, place them on a baking sheet in the oven at 350°F for about 10 minutes until heated through and crispy again.
Additions & Substitutions
ADDITIONS:
- Add some orange bell peppers or poblano pepper for more veggie goodness!
- Add jalapeños for extra heat or fresh cilantro for a burst of flavor.
SUBSTITUTIONS:
- Chicken: Use boneless, skinless chicken breasts or chicken thighs, depending on your preference. For extra fast, grab a rotisserie chicken from the grocery store.
- Cheese: Try using a blend of pepper jack cheese and Monterey Jack cheese for added flavor. Of course plain ‘ole cheddar cheese works great to make a cheesy quesadilla.
- Onions: You can use red onions instead.
FAQs about these Chicken Fajita Quesadillas?
What Can I Serve with these Fajita Quesadillas?
Serve these easy chicken quesadillas with sides like refried beans, pico de gallo, or even a side of fried potatoes for a complete Tex-Mex dish.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Easy Chicken Fajita Quesadillas Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Easy Chicken Fajita Quesadillas
Equipment
Ingredients
- 3 cups cooked chicken shredded
- 3 cups shredded Colby Jack cheese
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1/2 medium yellow onion finely diced
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 8-inch flour tortillas
- 3 tablespoons vegetable oil divided
- Sour cream and salsa for serving optional
Instructions
- In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add chicken, bell peppers, onion, chili powder, salt, cumin, garlic powder, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until peppers and onions are soft.
- Transfer the cooked mixture to a bowl and wipe out the skillet with a paper towel.
- Return the skillet to medium heat and add about 1 teaspoon of the remaining oil.
- Place a tortilla in the skillet. Sprinkle 1/3 cup cheese on half the tortilla.
- Add 1/3 cup of the chicken mixture on top of the cheese.
- Fold the tortilla in half over the filling.
- Cook until the bottom is golden, about 2-3 minutes.
- Flip and cook the other side until golden and cheese is melted, about 2 minutes more.
- Repeat with remaining tortillas and filling, adding a little oil to the pan for each quesadilla as needed.
- Cut each quesadilla in half and serve with sour cream and salsa if desired.
