Fajita Quesadilla

These Fajita Quesadillas are packed with juicy, seasoned chicken, colorful bell peppers, and gooey melted cheese, all wrapped in crispy, buttery tortillas. Whether you’re looking for a quick lunch or a satisfying dinner, these quesadillas are the perfect option to enjoy vibrant flavors and a comforting meal in no time!

Why You’ll Love This Recipe

Fajita quesadillas combine the best parts of fajitas and quesadillas into one easy-to-make dish. The combination of tender chicken, sautéed peppers and onions, and a melted cheese blend creates a delicious filling that’s savory, cheesy, and slightly crispy. The quick cooking time and customizable ingredients make these quesadillas perfect for a family dinner or casual meal with friends. Plus, they can be served with sour cream, guacamole, salsa, or cilantro to elevate the flavors!

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts, diced into 1/4-inch pieces

• 1.12-ounce packet fajita seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

For the Vegetables:

• 1 1/2 cups yellow onion, diced

• 1 1/2 cups red bell pepper, diced

• 1 1/2 cups green bell pepper, diced

For the Quesadillas:

• 17.5 ounces soft taco-size flour tortillas (10 pack)

• 3 tablespoons unsalted butter, softened

• 8 ounces Colby Jack cheese, shredded

• 8 ounces mild cheddar cheese, shredded

Optional sides:

• Sour cream

• Guacamole

• Salsa

• Fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:
   In a large bowl, combine the diced chicken breast, fajita seasoning, salt, and black pepper. Toss to coat all the chicken pieces with the seasonings. Set aside.

2. Cook the Chicken:
   In a large skillet, heat the olive oil over high heat. Once hot, add the seasoned chicken in a single layer. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet with a slotted spoon and set aside.

3. Cook the Vegetables:
   In the same skillet, add the diced onions, red bell pepper, and green bell pepper. Cook for 6-8 minutes until the vegetables are soft and lightly golden.

4. Combine the Chicken and Veggies:
   Add the cooked chicken back into the skillet with the vegetables. Stir to combine, then remove from heat. Transfer the chicken and veggie mixture to a large bowl and let it cool slightly.

5. Prepare the Tortillas:
   Butter one side of each flour tortilla with about 1 teaspoon of butter. Stack the buttered tortillas on a plate and set aside.

6. Assemble the Quesadillas:
   Mix together the shredded Colby Jack and mild cheddar cheese in a large bowl. Heat a 12-inch skillet over medium to medium-low heat and add a little olive oil.

7. Cook the Quesadillas:
   Place two buttered tortillas in the skillet, ensuring that only half of each tortilla is touching the bottom while the other halves are leaning against each other in the center. Once the tortillas are in place, add the cheese and chicken mixture onto the half that’s touching the skillet.

   Carefully fold the upright halves of the tortillas over the filling to form a half-moon shape. Let them cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.

8. Serve:
   Slice the quesadillas and serve with optional sides like sour cream, guacamole, salsa, or fresh cilantro for added flavor.

Servings and timing

• Servings: 10 quesadillas (1 quesadilla per serving)

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Vegetarian Fajita Quesadillas: Skip the chicken and use a mix of beans (like black beans or refried beans), grilled veggies, and cheese for a vegetarian version.

• Spicy Fajita Quesadillas: Add extra jalapeños, chili powder, or hot sauce to the filling for a spicy kick.

• Beef or Steak Fajita Quesadillas: Use ground beef, skirt steak, or flank steak as a substitute for the chicken for a different take on fajitas.

• Cheese Variation: Swap out the Colby Jack and cheddar for other types of cheese such as pepper jack or Monterey Jack for extra flavor.

Storage/Reheating

• Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the quesadillas on a baking sheet in the oven at 350°F (175°C) for about 10 minutes or use a skillet over medium heat for 2-3 minutes on each side to crisp them up.

FAQs

Can I make these quesadillas ahead of time?

Yes! You can make the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, assemble the quesadillas and cook them fresh.

How do I prevent the quesadillas from being soggy?

To prevent sogginess, make sure to drain any excess moisture from the cooked vegetables before assembling the quesadillas. Additionally, avoid overloading the tortillas with filling.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas instead of flour tortillas for a gluten-free version of the fajita quesadilla.

How can I make these quesadillas crispier?

For extra crispiness, cook the quesadillas in a bit more butter or oil, or cook them longer in the skillet until they achieve a golden, crispy texture.

Can I use store-bought fajita seasoning?

Yes! If you’re short on time, you can use store-bought fajita seasoning. Just make sure to adjust the salt and pepper accordingly.

Conclusion

These Fajita Quesadillas are packed with bold, savory flavors and are the perfect choice for a quick and easy meal. With tender chicken, sautéed vegetables, and melted cheese all wrapped in crispy, buttery tortillas, they’re sure to become a family favorite. Serve with your favorite sides like guacamole or salsa for the ultimate meal experience!

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