Everything you love about fajitas is packed into these Chicken Fajita Quesadillas. Each bite is loaded with sautéed chicken and veggies and topped with cheese.
Heat the vegetable oil in a large skillet over medium heat.
Add in the chicken. Season it with the taco seasoning. Sauté the chicken for 3-4 minutes per side until it's browned slightly.
Then add in the red bell pepper and onions and sauté them with the chicken for 5-7 minutes until the chicken is cooked through and the vegetables are tender.
Then top the chicken and vegetables with salsa and toss the chicken and vegetables with the salsa to thoroughly coat the mixture with the salsa. Sauté for a few minutes to combine the flavors and make sure that the chicken is cooked through (internal temperature of 165 degrees F). Then remove the mixture from the heat.
Heat a griddle over medium high heat or you can heat a cast iron skillet.
Place the tortillas on the griddle or skillet. Top each tortillas a small amount of each cheese, then layer the chicken on top and then add more cheese. Carefully fold each the tortillas in half making a half moon shape.
Cook until one side of the tortilla is golden brown (3-4 minutes). Flip and then cook until the other side is golden brown as well (3-4 minutes). Watch them closely as they do brown quickly.
Remove the quesadillas onto a cutting board. Slice them and they they are ready to serve and enjoy!
Notes
*I used vegetable oil in this recipe but any oil with a high smoke point will work great. Avocado oil, coconut oil or canola oil would work great in this recipe. *You can easily use your favorite type of cheeses in this quesadilla recipe. Use your favorite. *We love using red bell pepper in this recipe but any type will work great in this recipe. *These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 5 days. *You can use cooked chicken for this recipe if you prefer to save time on making these quesadilla recipes.