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Chicken Fajita Quesadilla

Crispy chicken fajita quesadilla sliced into wedges on a wooden board with salsa and sour cream
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These chicken fajita quesadillas are the perfect mash-up of two Tex-Mex favorites. Juicy, boldly seasoned fajita chicken is layered with sauteed peppers, onions, and plenty of melted Monterey Jack cheese, then baked until crispy and golden.

Ingredients

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  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 2 tablespoons olive oil, divided
  • 1 tablespoon olive oil (for veggies)
  • 1 onion, sliced
  • 2 pinches kosher salt
  • 3 bell peppers, any color, sliced
  • 6 large flour tortillas
  • 2 to 3 cups shredded Monterey Jack cheese
  • 1 tablespoon olive oil (for brushing tortilla tops)

Instructions

  1. Preheat oven to 400 degrees F. Spray one or two baking sheets with nonstick spray and set aside.
  2. In a small bowl, combine chili powder, cumin, onion powder, garlic powder, and kosher salt to make the fajita seasoning blend.
  3. Place sliced chicken in a bowl. Add 1 tablespoon olive oil and the spice mixture. Toss until fully coated.
  4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the seasoned chicken strips for 3 to 4 minutes per side until browned and cooked through. Transfer to a clean plate.
  5. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and a pinch of salt. Saute for 3 to 4 minutes until softened.
  6. Add the sliced bell peppers and another pinch of salt. Saute for 3 to 4 minutes until tender. Remove from heat and let the filling rest for 2 to 3 minutes to allow excess moisture to evaporate.
  7. Lay flour tortillas on the prepared baking sheet. Sprinkle about 2 to 3 tablespoons of cheese over one half of each tortilla.
  8. Divide the cooked chicken and pepper mixture evenly over the cheese. Do not overfill.
  9. Sprinkle remaining cheese over the filling. Fold each tortilla in half and press down gently.
  10. Lightly rub the outside of each folded tortilla with olive oil.
  11. Bake for 8 to 10 minutes until golden brown and crispy. Broil for the last 1 to 2 minutes for a deeper golden top if desired, watching closely.
  12. Press gently on tops as they come out of the oven. Rest 2 minutes before slicing into wedges and serving.

Notes

  • Do not overfill the quesadillas or they will turn out soggy and difficult to eat.
  • Let the cooked filling rest off the heat for 2 to 3 minutes before assembling to allow excess moisture to evaporate.
  • Use pre-cooked rotisserie chicken tossed with the spice blend to save prep time.
  • For extra crunch, broil the quesadillas for the last 1 to 2 minutes. Watch them closely so they do not burn.
  • Freeze unbaked assembled quesadillas between parchment sheets for up to 3 months. Bake from frozen at 400 degrees F for 12 to 15 minutes.

Nutrition

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