Chicken Fajita Quesadilla
Crispy golden tortilla filled with seasoned chicken, charred peppers and onions, creamy sauce, and plenty of melted cheese. An epic cheese pull and bold fajita flavor in every bite.
Equipment
- 1 | Mixing bowl |
- 1 | Griddle or large skillet |
- 1 | Spatula |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 1 | lb | boneless chicken breast | diced
- 2 | tbsp | oil |
- 1 | tbsp | fajita seasoning |
- 1 | | red bell pepper | sliced
- 1 | | green bell pepper | sliced
- 1 | | yellow bell pepper | sliced
- 1 | | onion | sliced
- 2 | | large flour tortillas |
- 1.5 | cups | shredded Mexican cheese blend |
- 0.25 | cup | creamy fajita or chipotle sauce |
Instructions
- Dice the chicken and place in a bowl.
- Drizzle with oil and toss with fajita seasoning until coated.
- Heat griddle or skillet over medium-high heat.
- Cook sliced peppers and onions until charred and softened.
- Add seasoned chicken and cook until browned and cooked through.
- Combine chicken with the vegetables.
- Place tortilla on the griddle and layer cheese, chicken mixture, sauce, and more cheese.
- Fold in half and cook until both sides are golden and crispy.
- Slice and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat in a dry skillet or air fryer to keep the tortilla crispy.
Swap chicken for steak or shrimp if desired.
Use any combination of bell peppers you have on hand.
Reheat in a dry skillet or air fryer to keep the tortilla crispy.
Swap chicken for steak or shrimp if desired.
Use any combination of bell peppers you have on hand.