Chicken Fajita Quesadillas Delight

Featured in: The Stars of the Table

Chicken fajita quesadillas combine tender, marinated chicken with colorful sautéed bell peppers, onions, and gooey Monterey Jack cheese folded in soft tortillas. Quick to prep and bursting with bold Tex-Mex flavors, these quesadillas can be cooked in under an hour. Serve them crispy and golden, paired with toppings like sour cream, salsa, and guacamole for an irresistible meal. Perfect for fulfilling your craving for cheesy, spicy, and savory bites!

A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Thu, 27 Mar 2025 02:02:43 GMT
A stack of sandwiches on a wooden table. Pin it
A stack of sandwiches on a wooden table. | tasteofcook.com

These chicken fajita quesadillas have become my go-to solution for busy weeknights when I crave Tex-Mex flavors without the restaurant wait. The combination of marinated chicken, colorful bell peppers, and melty cheese transforms simple ingredients into a satisfying meal that brings my family running to the table.

I first made these quesadillas when entertaining unexpected guests one weekend. With limited time and ingredients on hand, this recipe saved the evening and has since become the most requested meal when friends visit.

Ingredients

  • Boneless skinless chicken breast: the tenderness makes it perfect for quick cooking and absorbs marinade beautifully
  • Red and green bell peppers: provide sweet crunch and vibrant color to contrast with the savory chicken
  • Yellow onion: caramelizes slightly during cooking adding natural sweetness to balance the spices
  • Large flour tortillas: look for pliable ones without tears for easier folding and flipping
  • Monterey Jack cheese: melts smoothly and has a mild flavor that complements without overwhelming the fajita seasonings
  • Chili powder: provides the signature smoky warmth that defines fajita flavor
  • Ground cumin: adds earthy depth that makes the dish taste authentically Mexican
  • Fresh lime juice: brightens all flavors and helps tenderize the chicken during marination
  • Cornstarch: creates a thicker marinade that clings to the chicken and vegetables ensuring maximum flavor

Step-by-Step Instructions

Prepare the Marinade:
Combine chili powder, kosher salt, cumin, onion powder, garlic powder, cornstarch, lime juice, olive oil and chicken broth in a gallon plastic bag. This powerful combination creates the foundation of authentic fajita flavor with the cornstarch helping the spices adhere to your ingredients.
Marinate the Proteins and Vegetables:
Add sliced chicken, bell peppers, and onion to the marinade bag. Seal and massage to ensure even coating. Refrigerate for 20 minutes allowing the lime juice and spices to penetrate the chicken while the vegetables absorb flavor without becoming too soft.
Cook the Fajita Mixture:
Heat olive oil in a skillet over medium high heat until shimmering. Add the marinated chicken and vegetables leaving excess marinade behind. Cook for 5 to 7 minutes stirring frequently to ensure even browning. The chicken should be completely opaque with no pink remaining and vegetables should maintain some crispness.
Assemble Quesadillas:
Place a tortilla on a clean surface and sprinkle one quarter cup of cheese over half. Add a portion of the cooked fajita mixture then top with another quarter cup of cheese. The double layer of cheese ensures proper melting and helps hold ingredients together when eating.
Cook Quesadillas:
Heat a tablespoon of olive oil in a clean skillet over medium heat. Place assembled quesadilla in pan and cook until golden brown and crispy approximately 2 to 3 minutes. Flip carefully using a wide spatula and cook the other side until equally golden and cheese is completely melted.
A stack of quesadillas with tomatoes and peppers. Pin it
A stack of quesadillas with tomatoes and peppers. | tasteofcook.com

The fresh lime juice in this recipe is my secret weapon. I discovered its importance accidentally when making these without lime during a pantry shortage. The difference was remarkable enough that I now keep extra limes in my freezer specifically for these quesadillas.

Serving Suggestions

These quesadillas transform from a simple meal to a restaurant quality experience with the right accompaniments. Serve with a dollop of tangy sour cream to balance the spices, fresh salsa for brightness, and creamy guacamole for richness. For a complete spread, add Spanish rice and black beans on the side to create a feast that satisfies even the heartiest appetites.

Make Ahead Options

The beauty of this recipe lies in its flexibility for busy schedules. Prepare the marinade and slice the chicken and vegetables up to 24 hours before cooking, but store them separately in the refrigerator. Combine them in the marinade just 20 minutes before cooking to maintain food safety. Alternatively, cook the entire fajita filling in advance and refrigerate for up to three days, assembling fresh quesadillas as needed for the crispiest results.

Cultural Background

Quesadillas originated in central Mexico where they were simply cheese melted between corn tortillas. This fajita version represents the evolution of Tex Mex cuisine where traditional Mexican techniques merged with readily available ingredients in the American Southwest. The term fajita originally referred specifically to grilled skirt steak, but has expanded to encompass this style of marinated and quickly cooked protein with peppers and onions.

Storage Tips

Store leftover cooked quesadillas in an airtight container in the refrigerator for up to three days. Reheat in a dry skillet over medium low heat to restore crispness, or use a toaster oven set to 325°F for 5 to 7 minutes. For best results with leftovers, store the fajita filling separately from uncooked tortillas and assemble fresh quesadillas when ready to eat.

A stack of sandwiches with tomatoes and peppers. Pin it
A stack of sandwiches with tomatoes and peppers. | tasteofcook.com

Frequently Asked Questions

→ How do I prepare the chicken for fajita quesadillas?

Marinate sliced chicken in a mixture of spices, lime juice, olive oil, and chicken broth for 20 minutes. Cook it with peppers and onions for a flavorful filling.

→ What type of cheese works best for quesadillas?

Monterey Jack cheese melts beautifully for quesadillas. Alternatively, Oaxaca cheese offers an authentic Mexican touch if available.

→ Can I use flour tortillas of any size?

Yes, large (10-inch) or medium (8-inch) flour tortillas work perfectly. Adjust the filling quantity according to the size.

→ What are some recommended toppings?

Top your quesadillas with sour cream, guacamole, avocado slices, or salsa for added flavor and texture.

→ How long should I cook quesadillas in the pan?

Cook each quesadilla for 2-3 minutes on each side over medium heat until golden and crispy, with the cheese fully melted.

Chicken Fajita Quesadillas Delight

Quick chicken fajita quesadillas with seasoned ingredients and creamy cheese. A Tex-Mex favorite made easy.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes


Difficulty: Intermediate

Cuisine: Mexican

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 2 tablespoons olive oil
02 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
03 1/2 red bell pepper, sliced
04 1/2 green bell pepper, sliced
05 1 yellow onion, thinly sliced
06 4 large 10-inch tortillas or 8 smaller 8-inch tortillas
07 2 cups Monterey Jack cheese, grated (or Oaxaca cheese)

→ Marinade

08 1 teaspoon chili powder
09 1 teaspoon kosher salt
10 1/2 teaspoon ground cumin
11 1/2 teaspoon onion powder
12 1/2 teaspoon garlic powder
13 1 tablespoon corn starch
14 2 tablespoons fresh lime juice
15 2 tablespoons olive oil, divided
16 1/4 cup chicken broth

→ For Serving

17 Sour cream or Mexican crema
18 Salsa
19 Avocado slices or guacamole

Instructions

Step 01

In a gallon-size plastic bag, combine the chili powder, kosher salt, cumin, onion powder, garlic powder, corn starch, lime juice, 2 tablespoons olive oil, and chicken broth. Add the sliced chicken and vegetables to the bag, seal, and massage until everything is evenly coated. Refrigerate for about 20 minutes.

Step 02

Heat 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat. Add the marinated chicken and vegetables to the pan, leaving the marinade behind. Cook while stirring frequently until the chicken is no longer pink and vegetables are tender, about 5 to 7 minutes.

Step 03

For large tortillas, sprinkle about 1/4 cup of grated cheese over half the tortilla. Add a portion of the cooked chicken and veggies, then sprinkle with another 1/4 cup of cheese. Fold the tortilla over the filling. For medium or small tortillas, cover one tortilla completely with fillings and place another tortilla on top.

Step 04

Heat 1 tablespoon of olive oil in a clean skillet over medium heat. Add the assembled quesadilla and cook for 2 to 3 minutes until the underside is golden and crispy. Flip it over using a spatula and cook for another 2 to 3 minutes until the cheese is melted and the other side is golden. Repeat with the remaining tortillas and fillings.

Step 05

Serve the quesadillas warm with sour cream or crema, salsa, and avocado slices or guacamole.

Notes

  1. If marinating for longer than 20 minutes, separate the chicken and vegetables to reduce risks of food-borne illnesses.

Tools You'll Need

  • Gallon-size plastic bag
  • Non-stick or cast-iron skillet
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 434
  • Total Fat: 28 g
  • Total Carbohydrate: 23 g
  • Protein: 23 g