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Homemade Chicken Fajita Quesadilla photo

Chicken Fajita Quesadilla

A quick, flavorful quesadilla filled with fajita-style peppers, onions, shredded chicken, cilantro, and melted cheddar.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 servings

Equipment

  • Skillet
  • Spatula
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1/2 bell pepper (red preferred)
  • 1/2 medium onion
  • 1 tablespoon olive oil for cooking peppers and onions
  • 1 teaspoon olive oil for cooking quesadilla
  • 1/2 cup leftover chicken shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • salt to taste
  • black pepper to taste
  • 1/2 lime juice of
  • 2 large flour tortillas
  • 1 tablespoon fresh cilantro chopped
  • 1 cup cheddar cheese grated, divided
  • sour cream for serving
  • guacamole for serving

Instructions
 

  • Prepare produce: slice the bell pepper and onion into thin strips (cut the onion lengthwise). Chop the cilantro and set aside; prepare sour cream and guacamole if needed.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  • Add the sliced pepper and onion and sauté, stirring often, until tender-crisp, about 3–5 minutes.
  • Stir in the shredded chicken, garlic powder, cumin, chipotle chili powder, salt, pepper, and lime juice. Mix until combined, then remove from heat and set aside.
  • Heat a second skillet over medium heat and add 1 teaspoon olive oil.
  • Place one tortilla in the hot skillet. Sprinkle half the grated cheddar evenly over the tortilla.
  • Top the cheese with the chicken and vegetable mixture, sprinkle with chopped cilantro, then add the remaining cheese.
  • Place the second tortilla on top and press down gently. Cook until the bottom tortilla is browned and the cheese begins to melt, about 2–3 minutes.
  • Carefully flip the quesadilla with a spatula and cook the other side until browned and the cheese is fully melted, about 2–3 minutes more.
  • Transfer the quesadilla to a plate, cut into quarters, and serve immediately with sour cream and guacamole.

Notes

  • If not using leftover chicken, cook and shred chicken before starting.
  • Use a cast iron skillet for best browning.
  • Adjust chipotle chili powder to your preferred heat level.
  • Grate cheese fresh for better melting.