I recently combined all the bold flavor of fajitas with the melty, comforting appeal of quesadillas for one delicious, quick-to-make meal.
Why You’ll Love This Recipe
I love this recipe because it brings together tender, seasoned chicken, vibrant sautéed peppers and onions, gooey melted cheese, and crispy tortillas—all in one satisfying dish. It’s perfect for weeknight dinners, game-day snacks or any time I want something flavorful yet uncomplicated. It’ll be ready in about 40 minutes, and leftovers reheat beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
450 g (1 lb) chicken breast, thinly sliced
4 large burrito-size flour tortillas
1½ cups (about 170 g) shredded Mexican-blend or quesadilla cheese
Juice of 1 lime
1 oz (about 28 g) packet fajita seasoning
2 tablespoons olive oil
2 tablespoons salted butter
1 medium white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
A handful of fresh cilantro, chopped (for garnish)
Directions
Toss the sliced onion and bell peppers with ½ the fajita seasoning and 1 tablespoon of olive oil in a large bowl until well coated.
Heat a large skillet over medium-high. Add the vegetables and cook for about 10-12 minutes, stirring occasionally, until softened and lightly charred. Transfer them to a plate and set aside.
In the same bowl, toss the chicken slices with the remaining fajita seasoning and the other tablespoon of olive oil.
Return the skillet to medium-high heat, add the chicken and cook for about 6-8 minutes, flipping halfway through, until golden and fully cooked.
Add the peppers and onions back into the skillet with the chicken. Squeeze in the lime juice and stir everything together so the flavours meld, then remove from heat.
To assemble: lay a tortilla flat, spoon about ¼ of the filling onto one half, sprinkle generously with shredded cheese, then fold over the other half of the tortilla.
In a clean skillet or griddle over medium heat, melt about ½ tablespoon of butter. Add the folded quesadilla and cook until golden and crisp, about 2-3 minutes per side. Repeat until all tortillas are used, adding more butter as needed.
Slice each quesadilla into wedges, sprinkle with chopped cilantro, and serve warm.
Servings and Timing
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Swap the chicken for thinly sliced steak or shrimp for a flavour twist.
Make it vegetarian by skipping the meat and adding mushrooms, zucchini and extra bell peppers.
Use pepper Jack or Monterey Jack cheese for extra melt and spice, or add jalapeños for heat.
Turn it into a breakfast version by adding scrambled eggs and a bit of salsa inside.
For a simplified assembly, cook chicken and veggies together on a sheet pan, then use this as your filling.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the quesadilla wedges in a pre-heated skillet over medium heat until warmed through and crisp again (about 1-2 minutes per side). Alternatively I use a toaster-oven or conventional oven at ~175 °C (350 °F) for about 5-7 minutes. I avoid microwaving if I want to keep the tortilla crisp.
FAQs
What type of tortillas work best?
I recommend using burrito-sized flour tortillas because they’re large enough to fold over all the filling and hold together well.
Can I prep the filling ahead of time?
Yes — I often sauté the chicken, peppers and onions ahead and then assemble and crisp the quesadillas just before serving for freshness.
Is there a gluten-free alternative?
Absolutely — I substitute gluten-free flour tortillas or even corn tortillas (though corn may be less sturdy for folding). Just ensure all seasonings and ingredients are gluten-free.
Can I freeze the quesadillas?
Yes, though I prefer freezing the fillings separately for better texture. If freezing assembled quesadillas, I wrap them individually and freeze up to one month. To reheat, I bake from frozen until heated through and crisped.
What dipping sauces work best with these?
I like serving with salsa, sour cream, guacamole or pico de gallo. A squeeze of fresh lime over the top adds a bright finishing touch too.
Conclusion
This Chicken Fajita Quesadillas recipe has become one of my go-to meals when I want something fun, flavorful and fast. With seasoned chicken, colourful veggies, melty cheese and crisp tortillas, it delivers major comfort and crowd-pleasing value. I hope you enjoy making it as much as I do, and that it finds its way into your rotation often.
These Chicken Fajita Quesadillas combine all the flavors of sizzling fajitas with the gooey, crisp appeal of quesadillas. Packed with seasoned chicken, sautéed peppers and onions, and melted cheese, they’re perfect for weeknight dinners or party snacks.
Ingredients
450 g (1 lb) chicken breast, thinly sliced
4 large burrito-size flour tortillas
1½ cups (170 g) shredded Mexican-blend or quesadilla cheese
Juice of 1 lime
1 oz (28 g) packet fajita seasoning
2 tbsp olive oil
2 tbsp salted butter
1 medium white onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Fresh cilantro, chopped (for garnish)
Instructions
Toss sliced onion and bell peppers with ½ the fajita seasoning and 1 tbsp olive oil until well coated.
Heat skillet over medium-high heat. Cook vegetables for 10–12 minutes until softened and lightly charred. Transfer to a plate.
Toss chicken with remaining fajita seasoning and 1 tbsp olive oil. Cook in same skillet for 6–8 minutes, flipping halfway, until golden and fully cooked.
Add peppers and onions back to skillet with chicken. Squeeze in lime juice, stir, and remove from heat.
Assemble quesadillas: lay out tortillas, fill half with chicken mixture, sprinkle with cheese, and fold over.
In a clean skillet, melt ½ tbsp butter over medium heat. Cook quesadillas 2–3 minutes per side until golden and crispy. Repeat with remaining tortillas.
Slice into wedges, garnish with chopped cilantro, and serve warm.
Notes
Use steak, shrimp, or veggies as substitutes for chicken.
Prep filling in advance for quick assembly.
Freeze filling separately for better texture, or wrap and freeze assembled quesadillas.
Reheat in skillet or oven to retain crispness.
Pair with sour cream, salsa, or guacamole for dipping.
