Fajita quesadillas recipe

Fajita quesadillas recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak

Combine the ingredients for fajitas together with quesadillas to create these steak fajita quesadillas for a quick and easy dinner.

2 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil, divided
  • 1/2 onion, sliced
  • 1/2 green pepper, sliced
  • salt to taste
  • 4 tortillas
  • 225g cooked steak, cut into 1/2cm thick pieces
  • 125g grated cheese blend

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat 2 teaspoons oil in a pan over medium heat; cook and stir onion and green pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
  2. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same pan; sprinkle with 1/2 the steak, 1/2 the onion mixture and 1/2 the grated cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
  3. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from pan and slice into wedges. Repeat with remaining ingredients for second quesadilla.

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Chicken Fajita Quesadillas

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Chicken Fajita Quesadillas – sautéed onions, red and green peppers, perfectly seasoned chicken breast, melted cheese, between two tortillas. Simply yummy and ready in only 30 minutes.

Ah Tex-Mex! I love Tex-Mex flavors. Sauteed onions and green and red peppers, chicken breast, plus some or lots of Tex-Mex seasoning, topped with loads of Tex-Mex cheese. Place all this goodness in between a couple tortillas and you’ve got something magical on your hands.

I just think you can’t go wrong with quesadillas. It’s like a sandwich but better, especially when loaded with some of my homemade fajita seasoning. There’s just something about these ooey gooey hand held snacks that are so satisfying both in flavor and in filling factor. What are we waiting for, isn’t your stomach growling already?

Sheet Pan Steak Fajitas Directions

• Place steak into a large bowl or gallon sized ziplock baggie.

• Place peppers and onion into another large bowl or baggie.

• In a medium sized bowl, whisk together TABASCO® Sauce, olive oil, orange juice, lime juice, soy sauce, paprika, cumin, onion powder, garlic powder, and salt.

• Pour half of the sauce over the steak and half over the peppers and onion.

• Cover or seal and place in fridge to marinate for 8 hours.

• Preheat oven to 450 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper.

• Place steak onto prepared baking sheet and bake for 15 minutes.

• Remove from oven, add peppers and onions, and cook for an additional 15 minutes.

• Let steak rest for 10 minutes, before thinly slicing.

Steak Fajita Quesadillas Directions

• Heat a large nonstick pan over medium heat.

• Place one tortilla onto a clean work surface.

• Top with 1/2 cup shredded cheese.

• Top with 1/6th of the steak, peppers, and onions mixture.

• Top with 1/2 cup more shredded cheese and then another flour tortilla.

• Cook in preheated pan, flipping halfway through, until the tortillas are golden brown and the cheese has melted.

Chicken Fajita Quesadillas

Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.

Add the chicken and cook until just browned, 3 to 5 minutes. Add the bell peppers, chili powder, smoked paprika, lime juice and salt and pepper. Stir all ingredients together and cook until bell peppers are tender and chicken is cooked. Set aside and allow to cool completely.

Spread half of the cheese on 4 tortillas. Top with the chicken fajita mixture. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with remaining tortillas.

Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Making Chicken Fajitas

To cook the seasoned chicken, heat a nonstick skillet or a nonstick grill pan on medium heat and drizzle olive oil.

Allow the pan to heat until sprinkling a small amount of water on to the pan causes it to sizzle.

Add the chicken breasts down into the pan and allow them to cook for 6 minutes before flipping. Once flipped, cook for an additional 6 minutes. Chicken breasts should reach an internal temperature of 165° before it is safe to consume. Cooktops vary in temperature and the cooking time should be adjusted as needed.

Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing.

Drizzle about 1 tbsp of oil into the pan and add the sliced bell peppers and sliced onions. Saute until the veggies are crisp tender. Remove from the pan.

Replace the grill pan with a griddle pan or another flat pan. Spray with nonstick cooking spray and adjust the temperature to medium.

Sprinkle the cheese onto half of the tortilla and fill with the prepped veggies and sliced chicken. Sprinkle with additional cheese and cover the filling with the other side of the tortilla. Add the desired amount of cheese to make these quesadillas even more cheesy.

To finish these chicken quesadillas, Add the tortilla to the preheated pan and cook for 1 minute before flipping. Adjust the heat as necessary. Respray with nonstick spray as needed. Serve the chicken fajita quesadillas with desired garnishments and sides.


Start off by seasoning your chicken breasts with fajita spices. You can use a prepared packet of fajita seasoning of use my fajita seasoning recipe below (in notes of recipe) if you have all the spices on hand.

Pan sear the chicken in a little olive oil until the chicken is cooked through and has developed a nice crust.

Next slice bell peppers and onions. I used a trio of bell peppers for presentation but any color will do. Remove the chicken from the pan and add the veggies.

While the veggies are cooking, dice the chicken then stuff the quesadillas with the chicken, veggies, and cheese.

Bake for 20 minutes, flipping once, or until golden and delicious. Enjoy with sour cream or your favorite salsa!!

Variations of Fajita Style Quesadillas:

These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.

  • Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar. For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
  • Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
  • Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
  • Add ins: To mix it up even more you can add in rice, corn and, or beans.
  • Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick

Fajita quesadillas recipe - Recipes

Chicken Fajita Quesadillas are made with onions, poblano peppers and mixed cheeses.
The poblano pepper is mild and adds a great flavor to the quesadillas!

Watch the video for this recipe!

I used to order these all of the time at one of my favorite Mexican Food Restaurants, On the Border. Now I always have a hard time choosing between these and the enchiladas.

What I liked the most about their quesadillas is the green peppers inside. The peppers are not spicy whatsoever, which I liked. I like spice, but not necessarily in my quesadilla.

So I went to the restaurant’s website and the ingredients were listed right there for my convenience. The green goodness was poblano pepper.

This pepper is from Mexico, but stores are offering various foods from different regions these days, so this pepper was not hard to find.

I found this pepper at my local Walmart and was beyond happy! I also ended up finding a new frozen chicken fave at Walmart by John Soules Fully Cooked Chicken Fajitas.

They are modestly seasoned so I added a little seasoned salt and they were just right.

You will need:

  • John Soules fajita chicken
  • Large flour tortillas
  • Monterey Jack cheese
  • Sharp cheddar cheese
  • Butter
  • Sour cream
  • Poblano pepper
  • Yellow onion
  • Lawry’s seasoned salt

Let’s do a quick run of how this goes:

  • Saute’ your chicken and veggies in cooking spray.
  • Spread butter on one side of your tortilla and sour cream on the other side. (This can get a little tricky).
  • On the sour cream side, layer your chicken, cheese, onions and peppers.
  • Place the second tortilla on top.
  • Spray your skillet with cooking oil and cook until the tortilla starts to become crispy.
  • Flip and repeat!
  • Remove the quesadilla from the skillet and allow to cool for a few minutes before cutting as desired.

You want to make sure to add the sour cream and to use two kinds of cheese. The recipe calls for Monterey jack and sharp cheddar cheeses.

These two items really make this recipe. As always, I hope you enjoy this recipe!

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  1. In a large skillet cook the pepper and onion in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Toss into the pan the grilled steak cut into strips.
  2. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion, pepper steak mixture and cheese. Top with remaining tortillas, coated sides up.
  3. Heat a very large skillet or griddle over medium heat. Cook quesadillas until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream, tomatoes, cilantro and lime wedges.

With this recipe, you can cook up a big batch of veggies and steak, and anything leftover will make great leftovers for lunch the next day.

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