Description

These fajita-style chicken quesadillas are stuffed with juicy, seasoned chicken, sautéed peppers and onions, and plenty of melty cheese – all crisped up in a golden tortilla. They come together fast, making them perfect for busy weeknights or anytime you’re craving something cheesy and satisfying.

Ingredients

2 cups cooked, shredded or sliced chicken (grilled, rotisserie, or leftover)
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, thinly sliced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 1/2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack)
4 large flour tortillas
Butter or oil, for cooking

Optional toppings: sour cream, salsa, guacamole, lime wedges

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add sliced peppers and onions, and sauté for about 4–5 minutes until slightly softened.
Add chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2–3 more minutes until everything is heated through and coated in seasoning. Remove from heat.
Heat a clean skillet over medium heat and lightly grease with butter or oil.
Place one tortilla in the skillet. On one half, layer a portion of cheese, then a generous scoop of the chicken fajita mixture, and more cheese on top. Fold the tortilla over.
Cook for 2–3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
Repeat with remaining tortillas and filling.

Slice into wedges and serve warm with your favorite toppings.

Notes

Use pre-cooked or leftover chicken to make this even faster.
Swap flour tortillas for whole wheat or low-carb if you like.
Add jalapeños or hot sauce for extra heat.
Great with a side of rice, beans, or a fresh salad.