Chicken Fajita Quesadillas

5 from 5 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $10.33, $2.58 per Servings

Ingredients

1 lb Chicken Breast diced into 1 inch pieces
1 Tbsp Vegetable Oil
2 Tbsp Taco Seasoning
1 Red Bell Pepper Diced
1 Yellow Onion Diced
¼ cup Salsa
1 ½ cups Cheddar Cheese shredded
1 ½ cups Monterey Jack Cheese shredded
4 Flour Tortillas burrito size

Instructions

Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
Add 1 pound chicken breast cut into 1-inch pieces and season with 2 tablespoons taco seasoning. Cook the chicken for 3–4 minutes per side until lightly browned.
Add 1 diced red bell pepper and 1 diced yellow onion to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
Stir in ¼ cup salsa and toss to coat the chicken and vegetables evenly. Continue cooking for 2–3 minutes until heated through and the chicken reaches an internal temperature of 165°F. Remove the skillet from the heat.
Heat a griddle over medium high heat or you can heat a cast iron skillet.
Place 4 burrito-size flour tortillas on a work surface. Sprinkle a small amount of the 1½ cups shredded cheddar cheese and 1½ cups shredded Monterey Jack cheese onto one half of each tortilla.
Divide the chicken mixture evenly among the tortillas and place it over the cheese.Top the chicken mixture with the remaining cheddar cheese and Monterey Jack cheese.Fold each tortilla in half to form a half-moon shape.
Place the quesadillas on the hot griddle or skillet and cook for 3–4 minutes until golden brown.
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.

Nutrition