Chicken Fajita Quesadillas 🌯🌶️ | Easy Mexican Recipe
Crispy flour tortillas filled with perfectly seasoned, sautéed chicken strips, colorful bell peppers, onions, and gooey melted cheese. Served with your favorite salsa, sour cream, or guacamole for dipping, these quesadillas make a quick weeknight dinner or party snack.
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.