Chicken Fajita Quesadilla: Step-by-Step Recipe for Flavorful Filling

Chicken Fajita Quesadilla Recipe

• 2 pounds boneless skinless chicken breasts, sliced into thin strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 red onion, peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• Pinch cayenne pepper (optional for heat)
• ½ teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 6–8 tortillas
• Monterey Jack cheese, shredded (amount to preference)

Optional Garnish:

• Sour cream
• Sliced avocado
• Salsa

• Cut the chicken and vegetables into thin strips. Place chicken in one zip-top bag and vegetables in another. In a jar with a tight lid, combine olive oil, lemon juice, chili powder, ground cumin, cayenne, salt, pepper, and minced garlic. Shake to combine. Pour one-third of the mixture over the chicken, one-third over the vegetables, and reserve the remaining third for cooking. Seal the bags and refrigerate for at least one hour or up to overnight.
• When ready to cook, heat a skillet over medium heat. Add the marinated vegetables and sauté until tender; remove to a plate. Add the chicken strips to the same skillet and cook until nearly done. Return the vegetables to the skillet and add the reserved marinade; cook together until the chicken is cooked through and flavors are combined.

For the Quesadillas:

• Place a tortilla on a large skillet or griddle over medium heat. Sprinkle shredded cheese across the tortilla, then pile the chicken fajita filling on one half. Cook until the cheese begins to melt and the tortilla is lightly browned. Fold the tortilla over to enclose the filling and cook briefly on the other side if needed. Remove, slice, and serve with sour cream, sliced avocado, and salsa if desired.