Fajita Quesadilla
This dish combines sizzling fajita-seasoned chicken and peppers with gooey melted cheese, all wrapped in a crispy golden tortilla. It’s quick, easy, and perfect for a weeknight dinner or snack. Serve with salsa, guacamole, or Greek yogurt for dipping.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
Fajita Filling:
1 lb (450 g) chicken breast or thighs, thinly sliced
1 tbsp olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium red onion, thinly sliced
2 cloves garlic, minced
Fajita Seasoning:
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp oregano
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
Quesadillas:
4 large flour tortillas (10-inch size)
1 ½ cups (150 g) shredded cheese (cheddar, mozzarella, or a Mexican blend)
1 tbsp olive oil
Optional Toppings/Dips:
Fresh cilantro, chopped
Guacamole or sliced avocado
Salsa or pico de gallo
Greek yogurt or sour cream
Instructions
Cook chicken & vegetables
Heat olive oil in a large skillet over medium-high heat.
Add chicken, season with paprika, cumin, chili powder, oregano, salt, and pepper. Cook 5–6 minutes until browned.
Add peppers, onion, and garlic; cook another 5–6 minutes until tender and slightly charred.
Squeeze lime juice over the filling, stir, and remove from heat.
Assemble quesadillas
Place a tortilla on a clean surface.
Sprinkle half with cheese, then add a layer of fajita filling, and top with a little more cheese.
Fold tortilla in half to enclose filling. Repeat with remaining tortillas.
Cook quesadillas
Heat a non-stick skillet over medium heat with a drizzle of olive oil or butter.
Cook each quesadilla 2–3 minutes per side until golden brown and cheese is melted.
Transfer to a board and slice into wedges.
Serve
Garnish with cilantro and serve hot with guacamole, salsa, and Greek yogurt/sour cream.
Notes & Tips
Swap chicken with shrimp, beef strips, or portobello mushrooms for variety.
For a Mediterranean twist, add feta cheese and olives to the filling.
Can be made ahead: prepare filling, refrigerate, and assemble quesadillas when ready.
For extra crispiness, brush tortillas lightly with olive oil before frying.
Frequently Asked Questions
Q: Can I bake quesadillas instead of frying?
Yes — bake at 400°F (200°C) for 10–12 minutes, flipping once halfway.
Q: What cheese works best?
Cheddar for sharpness, mozzarella for stretch, or a mix for balance.
Q: Can I make it vegetarian?
Yes — use beans, mushrooms, or zucchini instead of chicken.
Nutritional Information
Calories: ~480 kcal
Protein: 32 g
Fat: 21 g
Carbohydrates: 40 g
Fiber: 5 g
Sodium: ~650 mg