Cheesy Chicken Fajita Quesadillas

Kitchen Ready Betty

These savory Chicken Fajita Quesadillas are packed with tender chicken, sautéed peppers, and onions, all held together by plenty of oozing melted cheese. The real standout is the smoky chipotle sauce that elevates these beyond a basic quesadilla for a truly irresistible meal.

5 from 1 vote

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Prep Time 10

Cook Time 45

Rest Time 5

Total Time 1

Course Main Dishes

Cuisine Mexican

Servings

Calories 473 kcal

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Ingredients

2 small bell peppers of varying color sliced into thin strips
½ cup onion sliced
1 tablespoon olive oil
8 flour tortillas fajita sized
1 cup precooked chicken, diced
8 oz. bag shredded Mexican cheese blend
8 tablespoons chipotle sauce other options include creamy salsa verde and queso blanco sauce
Canola cooking spray

Instructions

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 slightly soft and caramelized, about 7-10 minutes. Then remove from heat and allow to cool slightly.
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 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.

Notes

You can always swap out the pre-cooked chicken for rotisserie.

Feel free to use your favorite shredded cheese for this recipe.

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.

Nutrition

Serving: 1 quesadillaCalories: 473kcalCarbohydrates: 41gProtein: 27gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 69mgSodium: 1245mgPotassium: 475mgFiber: 4gSugar: 9gVitamin A: 1757IUVitamin C: 54mgCalcium: 389mgIron: 3mg

Keyword cheese, chicken, Mexican, onions, peppers, quesadilla, sautée, Subway Baja Chipotle

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