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Chicken fajita quesadillas on a wooden boards topped with cilantro leaves.
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Chicken fajita quesadillas

These chicken fajita quesadillas are a delicious meal ready in 30 minutes! All the flavors of chicken Fajitas between tortillas with lots of gooey melted cheese. We really love this spin on classic chicken fajitas.
Course dinner, Main Course
Cuisine Tex-Mex-inspired
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings (8 quesadillas)
Calories 1050kcal
Author Aleksandra


  • 4 tablespoons frying oil
  • 3 tablespoons homemade Fajita seasoning
  • 1.5 lbs (675g) chicken breast
  • 3 bell peppers
  • 1 medium red onion
  • 5 oz (140g) sharp cheddar cheese
  • 4 oz (110g) Swiss cheese (Emmentaler cheese)
  • juice from 1 lime
  • salt and pepper to taste
  • 8 medium/large tortillas


  • Cut chicken breasts into 3/4-inch (2cm) strips. Cut the bell peppers and onion into thin slices (about 1/4-inch (5mm)). Add into a large bowl.
  • Mix Fajita seasoning with 2 tablespoons of oil, toss with chicken and vegetables until coated on all sides. Season with salt and pepper.
  • Heat the remaining oil in a large frying pan (preferably a non-stick pan). Cook the chicken with vegetables in 3 batches over high heat until the chicken is nicely browned on both sides and vegetables slightly soft but still crunchy. Transfer into a very large bowl, leave until slightly cooled (you can shred the cheese on the big holes of a box grater while they are cooling).
  • Add the shredded cheese and lime juice to the bowl with chicken and vegetables, stir everything together.
  • Place about 3 tablespoons of filling on one half of the tortilla, then fold the other half over to cover the filling. Don't overfill the tortillas or they will be difficult to eat (the filling will fall out).
  • Heat a small amount of oil in a large frying pan over medium heat. When hot, add two folded in half tortillas. Cook on both sides until tortilla is browned on the outside and the cheese is melted (about a minute per side).
  • Transfer to a chopping board, cut in half.
  • Serve with tomato salsa or yogurt lemon dipping sauce (recipes are below in the notes section) or just on their own.
  • Enjoy!


  • What to serve it with:
    • you can eat it on its own - it's really good
    • if I want to serve it with something, my condiment of choice is this easy blender salsa: mix all the ingredients in a blender/food processor until just a little chunky: 1 can crushed tomatoes (14 oz/400ml), 1 handful fresh cilantro, 1/4 teaspoon cumin, 1 large clove garlic, 1 deseeded jalapeno or some hot pepper flakes to taste, 2 tablespoons lime juice, 1 teaspoon brown sugar, 1 small white or yellow onion, salt, and pepper to taste.
    • we also like this yogurt lemon garlic dip: 3/4 cup plain yogurt, 1 clove garlic, 1 tablespoon lemon juice, salt, and pepper to taste - stir in a bowl until combined
    • what would be also great: guacamole or pico de gallo
  • I haven't tested this recipe with store-bought seasoning so please if you're using it add a little less at the beginning, then taste when the chicken is cooked through and adjust to your taste - add more if needed.
  • Storage: This recipe is perfect to make ahead but make sure to store the filling and tortillas separately or the tortillas will be soft and mushy (they will absorb the moisture from the filling). You can store the filling for up to 3 days in the fridge or freeze it for 6 months. Fill the tortillas and fry them in a pan just before serving.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 1050kcal