Want a tasty and quick meal with Mexican flavors? Chicken fajita quesadillas are great for busy cooks. They make an easy Mexican recipe that everyone will enjoy.
These quesadillas have tender chicken, colorful bell peppers, and melted cheese. They’re wrapped in crispy tortillas. You’ll see how easy it is to make a dish that makes weeknight dinners special.
With a few simple ingredients and easy steps, you can make these quesadillas fast. They’re perfect for family dinners or when you have friends over. This recipe makes a meal that’s both tasty and impressive.
Essential Ingredients for Perfect Chicken Fajita Quesadillas 🌯🌶️
Making delicious chicken fajita quesadillas starts with picking the right ingredients. You’ll learn how each part makes a tasty meal. It’s sure to wow your family and friends.
Quality Chicken and Seasonings
Choosing the best boneless skinless chicken breast is key. Look for fresh, high-quality chicken. Professional chefs say to pound the to ½-inch for even cooking and flavor.
Your Mexican spices will make the chicken burst with flavor. The best fajita seasoning mix includes:
- Chili powder
- Ground cumin
- Dried oregano
- Paprika
- Ancho chili powder
- Minced garlic
- Kosher salt
- Black pepper
Cheese and Tortilla Selection
The right cheese and tortillas make your quesadillas stand out. Pick a Mexican blend cheese that melts well. Use fresh flour tortillas for a crispy outside.
Warm your tortillas before using. It makes them more flexible and flavorful.
Step-by-Step Cooking Method
Get ready to turn your kitchen into a Mexican food paradise. We’ll show you how to cook chicken fajitas and make quesadillas. It all starts with preparing your veggies perfectly.
First, heat a big skillet over medium-high heat. Cut bell peppers and onions into thin strips. This will make your chicken fajitas colorful.
Sauté the veggies for about 10 minutes. Stir them now and then until they’re soft and have a nice caramelized edge.
- Prepare vegetables by slicing bell peppers and onions
- Sauté vegetables for 10 minutes until soft
- Add seasoned chicken to the skillet
- Cook chicken thoroughly for 10 minutes
Then, add your seasoned chicken to the skillet. Cook for 10 minutes. This makes sure the chicken is fully cooked and has a bit of char for that fajita taste.
Now, let’s make the quesadillas:
- Lay a large flour tortilla flat
- Sprinkle cheese on one half of the tortilla
- Add chicken fajita mixture
- Top with additional cheese
- Fold tortilla in half
Put the quesadilla in a hot skillet. Cook for 1-2 minutes on each side. This makes the tortilla golden and the cheese all gooey. You’ll love the crispy outside and the cheesy inside.
Pro tip: Use a non-stick skillet for perfect golden-brown quesadillas every time!
| Cooking Stage | Duration | Key Action |
|---|---|---|
| Vegetable Sauté | 10 minutes | Soften and caramelize |
| Chicken Cooking | 10 minutes | Fully cook and char |
| Quesadilla Frying | 1-2 minutes per side | Golden brown and melted cheese |
Serving and Storage Tips
Your delicious chicken fajita quesadillas need the perfect touch. Try exciting quesadilla toppings to make them better. Fresh guacamole adds creaminess, and sour cream brings a tangy taste.
For more ideas, check out Old El Paso’s seasonal cooking guide.
Storing leftovers is key to keeping your quesadillas fresh. Cool them down first, then store in an airtight container. You can keep them in the fridge for 5 days or freeze for 3 months.
Use parchment paper between each quesadilla to prevent sticking in the freezer.
Reheating quesadillas? Skip the microwave. The skillet method is best for a crispy outside and melted cheese. Heat on medium, turning once for even warming.
For top-notch wrap tips, visit Dine Decisions’ grilling guide.
Serve your quesadillas right away for the best flavor and texture. At a party, set up a topping bar. Let everyone add their favorite toppings, from salsa to pickled jalapeños.
Chicken Fajita Quesadillas 🌯🌶️ | Easy Mexican Recipe
Equipment
- – Large skillet or frying pan
- – Spatula
- – Cutting board & chef’s knife
- – Mixing bowl
- – Measuring spoons & cups
- – Plate lined with paper towels (optional)
Ingredients
- – 1 lb 450 g boneless, skinless chicken breast, thinly sliced
- – 1 tablespoon olive oil
- – 1 red bell pepper thinly sliced
- – 1 green bell pepper thinly sliced
- – 1 small yellow onion thinly sliced
- – 1 teaspoon chili powder
- – ½ teaspoon ground cumin
- – ½ teaspoon smoked paprika
- – ¼ teaspoon garlic powder
- – ¼ teaspoon onion powder
- – Salt & freshly ground black pepper to taste
- – 4 large flour tortillas 8–10 inch
- – 1 ½ cups shredded Monterey Jack or cheddar cheese
- – Cooking spray or a bit of extra oil for the skillet
- – Optional for serving: sour cream salsa, guacamole, lime wedges
Instructions
- **Season the chicken:** In a bowl, toss the sliced chicken with chili powder, cumin, paprika, garlic powder, onion powder, a pinch of salt, and pepper until evenly coated.
- **Sauté the chicken:** Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 4–5 minutes per side until cooked through and lightly browned. Transfer to a plate.
- **Cook the veggies:** In the same skillet (add a touch more oil if needed), sauté the sliced peppers and onion 5–6 minutes until tender-crisp and slightly charred. Season lightly with salt & pepper. Return the chicken to the pan, tossing to combine with the veggies. Remove from heat.
- **Assemble quesadillas:** Wipe out the skillet and return to medium heat. Place one tortilla flat in the pan, sprinkle half of it with about ⅓ cup cheese, top with ¼ of the chicken-veggie mix, then another ⅓ cup cheese. Fold the empty side of the tortilla over the filling.
- **Cook until golden:** Cook 2–3 minutes per side until the tortilla is golden brown and the cheese is melted, gently pressing with a spatula. Transfer to a cutting board and let rest 1 minute; then cut into wedges. Repeat with remaining tortillas.
- **Serve:** Arrange quesadilla wedges on a platter with sour cream, salsa, guacamole, and lime wedges on the side for dipping.