Chicken Fajita Quesadillas Recipe

Slice and marinate

Trim any fat from the chicken breasts and slice into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt and 1/2 tsp black pepper. Add the chicken strips and toss to coat. Let marinate 15 minutes at room temperature (or up to 2 hours refrigerated).

Prep vegetables

While the chicken marinates, thinly slice the red and green bell peppers and the yellow onion into 1/4-inch strips so they match the chicken size.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced peppers and onion, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and set aside.

In the same skillet (add a splash more oil if pan is dry) heat over medium-high. Add the marinated chicken strips in a single layer, cooking without crowding—work in batches if needed. Cook 3–4 minutes per side until cooked through and lightly charred, internal temperature reaches 165°F (74°C). Remove from heat and let rest 2 minutes, then roughly chop or keep as strips.

Heat a large nonstick skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side down on the skillet. Sprinkle about 1/4 cup shredded cheese over half of the tortilla to create a base layer.

Top the cheese with a portion of cooked chicken (about 1/4 of the cooked chicken), an even layer of sautéed peppers and onions (about 1/4 of the vegetables), then another 1/4 cup cheese on top to help the quesadilla stick together.

Fold the empty half of the tortilla over the filling and press gently with a spatula. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip and cook another 1.5–2 minutes until second side is golden and cheese is fully melted. Repeat with remaining tortillas and fillings, adding more butter/oil to the pan as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges.

Serve hot with sour cream, salsa, guacamole or sliced avocado, chopped cilantro and lime wedges on the side. Optionally squeeze lime over each quesadilla before eating.