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Chicken Fajita Quesadillas

Seasoned chicken, peppers, and onions cooked on a hot griddle, then tucked into crispy tortillas with plenty of melted cheese. Served with fresh homemade guacamole for a complete, flavorful meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 620 kcal

Equipment

  • 1 | Flat-top griddle or large skillet |
  • 1 | Large mixing bowl | for seasoning chicken
  • 1 | Spatula | for flipping
  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Mixing bowl | for guacamole

Ingredients
  

  • 2 | lbs | chicken thighs | cut into pieces
  • 2 | tbsp | fajita seasoning |
  • 1 | | large onion | sliced
  • 2 | | green bell peppers | sliced
  • 1 | | red bell pepper | sliced
  • 8 | | flour tortillas |
  • 3 | cups | shredded cheese | Mexican blend or Monterey Jack
  • 2 | tbsp | oil | for the griddle
  • 4 | | ripe avocados |
  • 1 | | small onion | diced for guacamole
  • 1 | | tomato | diced
  • 1 | | jalapeño | diced
  • 1/4 | cup | fresh cilantro | chopped
  • 1 | | salt and black pepper | to taste

Instructions
 

  • Cut chicken into pieces and toss with fajita seasoning.
  • Slice onion and bell peppers into strips.
  • Heat griddle to medium-high and lightly oil the surface.
  • Cook chicken until browned and cooked through.
  • Add peppers and onion; cook until softened and combined.
  • Place tortilla on griddle, add cheese, chicken mixture, more cheese, and fold.
  • Cook until golden and cheese melts; flip and crisp the other side.
  • Mash avocados with salt and pepper; stir in onion, tomato, jalapeño, and cilantro.
  • Slice quesadillas and serve with guacamole.
  • Tip: Keep the filling relatively dry so the tortillas stay crisp.

Notes

Leftover filling keeps 2 days in the fridge; reheat before assembling.
Re-crisp quesadillas in a dry skillet or air fryer.
Adjust jalapeño amount to control heat level.
Use any good melting cheese if Mexican blend is unavailable.