Filled with precooked chicken, sautéed bell peppers, onions and a ton of oozing cheese, these savory Chicken Fajita Quesadillas are easy to make and absolutely delicious--especially when drizzled with their secret smoky sauce!
Give me a stack of tortillas, some cheese, spices and chicken, and I'll be happy to whip up something Tex-Mex style and tasty!
These Chicken Fajita Quesadillas are no exception. In fact, they almost break the rule because they are so wickedly good--and taste even better when served with Mexican Rainbow Coleslaw. Inspired by fajitas, they are loaded with sautéed peppers and onions, chicken and a ton of cheese.
But the best part? Well, that's their secret sauce.
You don't have to be a Subway fan to love their Baja Chipotle (which is now sold in stores--YAY!). And while technically you don't NEED this sauce to make Chicken Fajita Quesadillas, it definitely takes them to the next level.
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Why you'll love it
| Great for leftover or rotisserie chicken: Cut your prep time down significantly by using precooked chicken. It tastes great and works perfectly for this recipe. Easy prep: Assembling quesadillas is fun, quick and easy. Once you pile on the ingredients, simply fry them in a pan! Customizable: If you love a certain kind of pepper or bean, add it to the mix. Also get creative with your favorite shredded cheese! Great for picky eaters: Melted cheese makes everything better, right? Sneak in some extra veggies and protein. It's all good (and partially disguised) when it has a great sauce and cheese! |
Ingredients
- 2 small bell peppers of varying color
- sliced onion
- olive oil
- flour tortillas (fajita sized)
- precooked chicken breast, diced
- shredded Mexican cheese blend
- Subway Baja Chipotle sauce (optional)- find this on the condiment aisle
- Canola cooking spray
Instructions
Start making Chicken Fajita Quesadillas by sautéing the peppers and onions.
Place sliced peppers and onions in large, preheated frying pan. Drizzle with olive oil; stir to coat. Cook over medium-high heat, stirring and flipping occasionally, until peppers are slightly soft, about 7-10 minutes. Then remove from heat and allow to cool slightly. Transfer peppers and onions to small bowl or previously used cutting board.
Assembly in 10 simple steps:
Step #1: Return the empty frying pan to the stove and warm the pan over medium heat.
Step #2: Lightly spray one side of a plain tortilla with canola oil. Place that side facedown on a separate workspace. (This could be a large plate, additional cutting board, or even a piece of wax paper or foil for quick cleanup.)
Step #3: Spread ¼ cup of shredded cheese on the tortilla.
Step #4: Place ¼ cup of prepared chicken on top of the cheese.
Step #5: Add roughly ¼ of the sautéed peppers and onions on top of the chicken.
Step #6: Drizzle on 2 tablespoons of the Baja Chipotle sauce (optional).
Step #7: Sprinkle on an additional ¼ cup of shredded cheese.
Step #8: Place another plain tortilla on top and lightly spray the top with cooking spray.
Step #9: Use a large spatula to carefully transfer the assembled quesadilla to the prepared pan, which should be fully heated at this point.
Step #10: Cook over medium heat for 5 minutes. Reduce the heat slightly, then use your large spatula to flip the quesadilla over and cook an additional 5 minutes. The quesadilla is finished cooking when you can see that the cheese towards the edges is melted and both sides are light to medium golden brown.
As your skillet gets warmer, you may find that additional quesadillas might not take as long to cook.
Gather, assemble, repeat. Follow steps 1-10 to create three additional quesadillas!
Ready to serve! Place one cooked quesadilla at a time on the cutting board. Use a pizza cutter to cut into quarters; then plate and serve.
Hint: Keep cooked quesadillas warm by either loosely covering them with foil or by placing them in a second frying pan on your stove over very low heat, flipping and reordering occasionally. They can be layered to keep warm without stacking them entirely on top of each other (think of a lopsided pile of pancakes). This is to avoid them getting soggy while the remaining are assembled and cooked!
Equipment
- large cutting board
- chef's knife
- measuring cups
- measuring spoons
- large frying pan
- large spatula
- pizza cutter
Storage
Store in an airtight container and refrigerate. Enjoy within 3-4 days.
Reheating instructions: Arrange in a single layer on a prepared pan, cover loosely with foil and bake at 300 degrees for 6-7 minutes. Uncover, flip and bake an additional 2-3 minutes or until quesadillas are heated through.
What to serve with this recipe
Serve these tasty quesadillas with your favorite dipping sauce and Mexican Rainbow Coleslaw.
For a tasty snack or appetizer to enjoy alongside this, make Stuffed Mini Peppers!
For other great Mexican inspired recipes, see Baked Chicken Taquitos, Chicken Bacon Ranch Quesadillas, Cheesy Chicken Enchiladas, Easy White Bean Chicken Chili, and Creamy Chicken Enchilada Soup.
Don’t forget the Margarita Pie!
For more ideas with precooked chicken, see the blog post: Easy Leftover Chicken Recipes That You Don't Want to Miss
📋Recipe
Chicken Fajita Quesadillas
Ingredients
- 2 small bell peppers of varying color
- ½ cup sliced onion
- 1 tablespoon olive oil
- 8 flour tortillas fajita sized
- 1 cup precooked chicken, diced
- 8 oz. bag shredded Mexican cheese blend
- 8 tablespoons Subway Baja Chipotle sauce optional
- Canola cooking spray
Instructions
- Prep: Slice peppers and onions into thin strips Dice pre-cooked chicken into bite-sized pieces Heat frying pan over medium heat
- Place sliced peppers and onions in large, preheated frying pan. Drizzle with olive oil; stir to coat. Cook over medium-high heat, stirring and flipping occasionally, until peppers are slightly soft, about 7-10 minutes. Then remove from heat and allow to cool slightly. Transfer peppers and onions to small bowl or previously used cutting board.
- Quesadilla Assembly:Step #1: Return the empty frying pan to the stove and warm the pan over medium heat.Step #2: Lightly spray one side of a plain tortilla with canola oil. Place that side facedown on a workspace. (This could be a large plate, additional cutting board, or even a piece of wax paper or foil for quick cleanup.)Step #3: Spread ¼ cup of shredded cheese on the tortilla.Step #4: Place ¼ cup of prepared chicken on top of the cheese.Step #5: Add roughly ¼ of the sautéed peppers and onions on top of the chicken.Step #6: Drizzle on 2 tablespoons of the Baja Chipotle sauce (optional).Step #7: Sprinkle on an additional ¼ cup of shredded cheese.Step #8: Place another plain tortilla on top and lightly spray the top with cooking spray.Step #9: Use a large spatula to carefully transfer the assembled quesadilla to the prepared pan, which should be fully heated at this point.Step #10: Cook over medium heat for 5 minutes. Reduce the heat slightly, then use your large spatula to flip the quesadilla over and cook an additional 5 minutes. The quesadilla is finished cooking when you can see that the cheese towards the edges is melted and both sides are light to medium golden brown.Gather, assemble, repeat. Follow steps 1-10 to create three additional quesadillas!
- When ready to serve, place one cooked quesadilla at a time on the cutting board. Use a pizza cutter to cut into quarters; then plate and serve with your favorite dipping sauce.
- Store leftovers in an airtight container and refrigerate. Enjoy within 3-4 days. To reheat, arrange in a single layer on a prepared pan, cover loosely with foil and bake at 300 degrees for 6-7 minutes. Uncover, flip and bake an additional 2-3 minutes or until quesadillas are heated through.
Katie S. says
That Subway sauce is so good in these. We never had it before this recipe. Thanks for mentioning it.
Kitchen Ready Betty says
So glad you like it! i hope it sticks around...some stores by me aren't selling Subway sauces anymore. Heinz makes a Southwest Style Chipotle Sauce, which I hear is a pretty good replacement. Kraft makes a chipotle aioli too.