Fajita Quesadillas
Turn any meal into a fiesta with these irresistible Fajita Quesadillas, a flavor-packed fusion of Tex-Mex favorites! Perfectly seasoned strips of juicy chicken, vibrant sautéed bell peppers, and sweet red onion are layered between two golden, buttery tortillas, oozing with melted Mexican blend cheese. This one-pan wonder combines the smoky, zesty essence of classic fajitas with the gooey, satisfying appeal of gooey quesadillas. Ready in just 40 minutes, it's an easy, family-friendly recipe ideal for weeknight dinners or casual gatherings. Serve with creamy sour cream, fresh guacamole, and a sprinkle of cilantro for a restaurant-quality experience at home. Perfect for lovers of quick, cheesy, and flavor-forward dishes, this recipe is your new go-to for Tex-Mex cravings!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 pieces Bell peppers (red, green, yellow)
- 1 large Red onion
- 2 tablespoons Olive oil
- 2 tablespoons Fajita seasoning mix
- 4 Large flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Butter
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips. Set aside.
Slice the bell peppers and red onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle with 1 tablespoon of fajita seasoning. Cook for 5-6 minutes or until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers and onion. Sprinkle with the remaining fajita seasoning and sauté for 4-5 minutes until the vegetables are tender but still slightly crisp. Remove from heat.
Lay a tortilla flat on a clean work surface. Sprinkle 1/4 cup of shredded cheese over half of the tortilla, followed by a layer of cooked chicken, sautéed vegetables, and another 1/4 cup of shredded cheese. Fold the other half of the tortilla over the filling.
Heat a clean, large skillet or griddle over medium heat. Melt 1/2 tablespoon of butter in the skillet, then place the quesadilla in the pan. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat with the remaining tortillas, adding more butter to the skillet as needed.
Slice each quesadilla into wedges and serve immediately with sour cream, guacamole, and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.8 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2140 mg | 165% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
