These are fajitas and quesadillas rolled into one.
Bite-size chicken thighs get tossed with onion, bell pepper and fajita seasoning, then seared hard in a hot skillet until the edges char. A little fresh jalapeño goes in at the end. Then the whole mix gets sandwiched between two tortillas with a heavy layer of Colby Jack and cooked low and slow until the outside is golden and crispy and the cheese is melted all the way through.
Serve it with sour cream, your favorite salsa and some guacamole, and it’s a full meal.
Tips for the Best Chicken Fajita Quesadillas
Cut the chicken small. Bite-size pieces cook fast and give you more edges to char. Thighs stay juicier, but breast works too.
Leave it alone. Once the chicken hits the hot pan, don’t touch it. Let it sit until it develops some real color and char, then toss and let the other sides do the same. That char is where the fajita flavor comes from.
Jalapeño goes in last. Adding it toward the end keeps it bright green with a little bite instead of cooking down to nothing.
Cheese on both sides of the filling. A generous layer on the bottom tortilla, the filling, then a lighter layer on top. The cheese glues everything together so it doesn’t fall apart when you flip it.
Keep the heat at medium-low. It’s tempting to crank it, but low heat gives the cheese time to melt all the way through before the tortilla burns.
Make them any size. I used soft-taco-size tortillas, but go as big or as small as you want. Bigger tortillas just mean fewer, heavier quesadillas.
What to Serve With Them
Sour cream, guacamole, and your favorite salsa. My Salsa Roja and Salsa Verde both work great. For sides, try seasoned black beans, Spanish rice, or my Cilantro Lime Rice.
Storage and Reheating
Leftover filling keeps 3 to 4 days in the fridge, so you can cook it once and make fresh quesadillas all week. Cooked quesadillas reheat best in a dry skillet over medium-low heat, a few minutes per side, which brings the crispy back. The microwave works in a pinch, but the tortilla goes soft.
Common Questions
Can I use chicken breast? Yes. Cut it the same bite-size way and watch it closely, since breast dries out faster than thighs.
Can I make the filling ahead? Absolutely. Make it up to 3 or 4 days ahead, then assemble and cook the quesadillas when you’re ready to eat.
What cheese works best? I used Colby Jack. Monterey Jack, a Mexican blend, or cheddar all melt well too.
Crispy Chicken Fajita Quesadillas
Ingredients
Equipment
Method
- In a bowl, toss the chicken, onion and bell pepper with the fajita seasoning and a drizzle of avocado oil until evenly coated.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken mixture and let it cook undisturbed until it develops color and char, then toss and let the other sides char. Cook until the chicken is cooked through.
- Toward the end of cooking, stir in the diced jalapeño.
- Heat a second skillet over medium-low. Add one tortilla and cover it with a generous layer of cheese. Spread an even layer of the chicken mixture on top, then a lighter layer of cheese, and top with a second tortilla.
- Cook until the bottom is golden brown and the cheese is mostly melted. Carefully flip and cook until the second side is golden and crispy and the cheese is melted through.
- Repeat with the remaining tortillas and filling. Slice into wedges and serve with sour cream, salsa and guacamole.
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