Chicken Fajita Quesadillas
When you can't pick dinner, this gets you to the table fast with one skillet and zero drama.
If you’re staring at the fridge at 6:30 p.m. and cannot decide what to cook, this is the move. Chicken fajita quesadillas give you the familiar, satisfying flavor of fajitas without the extra thinking: seasoned chicken, softened peppers and onions, and plenty of melted cheese tucked into crisp tortillas. It’s fast enough for a tired weeknight, flexible enough to use what you have, and forgiving if you’re not measuring like a food stylist. Expect a simple, cozy dinner that feels a little more interesting than plain chicken and rice, but still lands on the table before you get too hungry to care.
Ingredients
- 8 oz cooked chicken breast — shredded or sliced
- 1 unit bell pepper — thinly sliced
- 1 unit small onion — thinly sliced
- 1 tbsp fajita seasoning — store-bought or homemade
- 1 tbsp olive oil — divided
- 1 cup shredded Mexican blend cheese — or cheddar
- 4 unit flour tortillas — 8-inch
- 2 tbsp salsa — for serving, optional
Method
- 1 Heat 1/2 tbsp olive oil in a skillet over medium-high heat. Add the bell pepper and onion with the fajita seasoning and a pinch of salt, then cook for 4 to 5 minutes until softened.
- 2 Stir in the cooked chicken and cook for 1 to 2 minutes until warmed through. Transfer to a plate.
- 3 Wipe the skillet if needed and lower the heat to medium. Place 1 tortilla in the skillet, sprinkle on cheese, add a layer of the chicken mixture, then more cheese and a second tortilla.
- 4 Cook for 2 to 3 minutes per side, pressing lightly, until the tortilla is golden and the cheese is melted. Repeat with the remaining tortillas.
- 5 Slice into wedges and serve hot with salsa if you like.
Variations
- Vegetarian swap — Swap the chicken for 1 can of black beans, drained and rinsed, and use the same peppers, onions, and cheese.
- Faster swap — Use pre-cooked chicken strips and pre-sliced peppers and onions to cut the active time down to about 15 minutes.
- Substitutions — Use Monterey Jack, cheddar, or pepper jack for the cheese, and add a little lime juice or hot sauce if you want brighter flavor.
Notes
If your chicken is already seasoned, use a little less fajita seasoning so the filling doesn’t get too salty. A nonstick or well-seasoned skillet helps the tortillas brown evenly without sticking. Leftover filling keeps well for 3 days and makes a good taco or rice bowl filling.
Equipment that helps
- skillet — It browns the tortillas and softens the vegetables in one place.
- spatula — It makes flipping the quesadilla easier and helps press it flat for even melting.
Find more dinners like this
More like this
