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Chicken Fajita Quesadillas

Author: Lisa Kerhin


  • 1 pound boneless skinless chicken breasts
  • 3 tbsp extra virgin olive oil divided
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 medium onion diced
  • 3 tbsp Homemade Fajita Seasoning OR: 2 tsp chili powder, 2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano
  • flour tortillas
  • 8 ounce package shredded cheddar cheese
  • 8 ounce package shredded Monterey Jack cheese
  • toppings sour cream, salsa, etc


To prepare the chicken and vegetables:

  • Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces (diced is also good).
  • If using the Homemade Fajita Seasoning add 2 tablespoons of oil in a small bowl and combine well. OR: Combine the chili powder, cumin, oregano, garlic powder with 2 tbsp of the oil in a small bowl.
  • Toss the seasoning mix with the chicken, coating very well. Leave the chicken to marinate this way while you are chopping the vegetables or refrigerate and let it marinate for a couple of hours.
  • Heat the 1 tablespoon of oil in a large skillet over medium high heat.
  • Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently. Let the chicken brown up nicely before turning it.
  • Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.

For each quesadilla:

  • Sprinkle 1/4 cup Cheddar cheese on half of a tortilla.
  • Spoon about 1/2 cup of the chicken mixture over the cheese.
  • Top with 1/4 cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
  • If necessary, spray a skillet or griddle with cooking spray; warm to medium heat. Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
  • Cut each into wedges and serve with the toppings of your choice.