Fajita Quesadillas

Side view of a fajita quesadilla wedge with gooey melted cheese oozing from the side and a striped linen napkin and a bunch of fresh cilantro behind.

Crispy, cheesy Fajita Quesadillas loaded with tender seasoned chicken or steak, peppers, onions, and, of course, lots of gooey, melty cheese. All of your favorite fajita flavors in a quick and flavorful dinner the whole family will love!

Course Main Course

Cuisine American, Mexican

Keyword Fajita Quesadillas

Prep Time 10

Cook Time 15

Total Time 25

Servings quesadillas

Calories 605kcal

Author Michelle

Ingredients

1½ tablespoons olive oil divided
1 pound boneless skinless chicken breast or steak cut into thin strips
1 large bell pepper chopped
1 large onion diced
2 teaspoons chili powder
1 teaspoon chile lime seasoning (tajin)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne (optional)
1 tablespoon lime juice
4 large flour tortillas
2 cups shredded Monterey jack cheese

Instructions

In a large skillet, heat 1 tablespoon oil over medium heat.
To the skillet, add chicken or steak, peppers, onion, and season with chili powder, chile lime seasoning, cumin, garlic powder, salt and pepper. Stir to combine.
Cook until chicken or steak is cooked through and vegetables are tender.
Add lime juice to skillet and stir to combine. Remove from skillet. Set aside.
Brush one side of each of the tortillas with the remaining oil.
Place 1 tortilla, oil-side down, in the same skillet. Sprinkle half the tortilla with ½ cup of the cheese and ¼ of the fajita mixture. Fold the tortilla in half.
Cook for 6 minutes over medium heat, flipping halfway through.
Serve with your favorite dips and toppings such as cilantro, sour cream, guacamole, and salsa.

Video

Notes

Storage: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or in the oven to keep them crispy. Microwaving works, but they’ll be softer.
Freezer: Freeze cooked quesadillas in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen in the oven or air fryer.

Nutrition