Chicken Fajita Quesadillas
This post may contain affiliate links. Please see our privacy policy for details. 30 minute chicken quesadillas with onions and bell peppers using leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good! Why you’ll love chicken fajita quesadillas what is the best cheese to use for quesadillas? Always opt for a cheese with […]
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30 minute chicken quesadillas with onions and bell peppers using leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!
Why you’ll love chicken fajita quesadillas
- Weeknight family-favorite. This is just one of those weeknight miracle dinners, coming together in just 30 minutes start to finish. Not to mention, a guaranteed crowd-favorite for both kids and grown-ups, adding in all your favorite toppings.
- Repurposes leftover chicken. Using leftover rotisserie chicken or cooked chicken (without tasting like actual leftovers) is a huge time-saver here, substantially cutting down on prep and cook time.
- Freezer-friendly. Yes, chicken quesadillas are freezer-friendly, keeping in the freezer for at least 2 months!
- Flexible, versatile, forgiving recipe. This recipe can easily be tweaked and adapted as needed, swapping out the chicken for shrimp, beef, pork, or even refried beans!
what is the best cheese to use for quesadillas?
Always opt for a cheese with easy melting capabilities.
- Cheddar (more robust flavor)
- Monterey jack (mild cheese)
- Pepper jack (provides a subtle kick of heat)
- Oaxaca (soft and creamy)
- Chihuahua cheese (mild, buttery flavor)
How to make Chicken Fajita Quesadillas
- Cook the onion and bell peppers. Cook until tender and lightly charred in a large cast iron skillet. Stir in the garlic, chili powder, cumin, salt and pepper.
- Combine the cheeses. Toss the sharp cheddar cheese, pepper jack cheese and cilantro until well combined.
- Cook the quesadillas using the half moon method. Add 1 tortilla to the skillet, sprinkling with the cheese mixture, chicken, and bell pepper mixture on one half of the tortilla. Cook until the cheeses melt, folding in half.
- Keep warm. Keep the quesadillas warm in a low oven (200°F) up to 20 minutes while the rest of the quesadillas are being cooked.
- Serve. Let the quesadillas rest 1-2 minutes before serving warm with toppings.
PRO TIP
Leave a small border.
Leave a small 1/4 or 1/2-inch border around the edge of the quesadilla – this will help prevent the filling from spilling out, sealing much better and keeping the filling contained for a crisp, golden brown quesadilla.
What to serve with chicken fajita quesadillas
Tools For This Recipe
Large cast iron skillet
Chicken Fajita Quesadillas: Frequently Asked Questions
Instead of fighting to flip a two-tortilla quesadilla, place the filling on one half of a single tortilla, folding the empty half over to create a half moon shape.
Absolutely! The quesadillas can be baked on a baking sheet at 425°F for 10-15 minutes (brushing the tops with oil or butter for maximum crispness) until the tortillas are golden brown and cheeses have melted.
Guacamole, pico de gallo, diced avocado, sour cream, cilantro and lime wedges are all classic options. Serve with Mexican rice for a heartier meal.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating in the microwave, oven or air fryer. For a quick reheat, the microwave is best, whereas the air fryer will be more suitable to achieve that favorited light exterior crispness.
Yes! Let the quesadillas cool completely, wrapping individually in plastic wrap. Place on a baking sheet in a single layer, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warmed through.
Chicken Fajita Quesadillas
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- ½ medium sweet onion cut into strips
- 1 medium red bell pepper cut into strips
- 1 medium green bell pepper cut into strips
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 6 ounces shredded sharp cheddar cheese
- 6 ounces shredded pepper jack cheese
- ⅓ cup chopped fresh cilantro leaves
- 6 (8-inch) flour tortillas
- 2 cups leftover shredded rotisserie chicken warmed
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
- Preheat oven to 200 degrees F.
- Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
- Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
- In a medium bowl, combine cheeses and cilantro.
- Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
- Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
- Serve warm with desired toppings.
Notes
- Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
- Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.
- Pre-cooked or leftover chicken is a huge time saver. Using pre-cooked chicken will cut down on prep time even further, making this dinner a perfect candidate for those busy, hectic weeknights.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.
- Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.
- Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.
- Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.
- Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.
