Chicken Fajita Quesadilla

Chicken fajita quesadilla with seasoned chicken, peppers, onions, corn, and melty cheese in a crispy tortilla. Easy, cheesy, and perfect for weeknights.

Course Main Course

Cuisine Mexican

Keyword chicken fajita recipes, Chicken quesadillas recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings - 8 servings

Calories 608kcal

Author Kathleen

Ingredients

1 pound cooked/seasoned fajita chicken or rotisserie chicken, cut into small pieces
2 tablespoons olive oil
1/2 yellow onion diced
1/2 small red bell pepper deseeded and diced
1/2 small yellow bell pepper deseeded and diced
4 tablespoons salsa
1/2 can (15-ounce) fire-roasted corn
8 ounces mozzarella cheese freshly grated
12 ounces pepperjack cheese freshly grated
6 large flour tortillas

US Customary - Metric

Instructions

Chop the onions and bell peppers and add to a large skillet with the olive oil. Cook over medium high heat for about 5 minutes, until the vegetables are soft.
Add the chicken, corn and salsa and cook just until all the ingredients are bubbly then you can turn off the heat.
Add a tortilla to a hot skillet and cover half of it with some of the grated cheese mixture.
Spoon over the cheese some of the chicken mixture, then top with more cheese.
Fold the tortilla over and cook for a few minutes until the cheese begins to melt.
Turn the tortilla over and cook on the other size until the inside of the quesadilla looks melty and the outside of the tortilla looks browned and crispy.
Remove from the skillet and cut in half. Repeat with the remaining ingredients.
Serve with chopped cilantro, guacamole and sour cream (optional).

Notes

Use rotisserie chicken. It’s the easiest way to make this a quick weeknight dinner.
Combine cheeses. Mix Monterey Jack and cheddar for the best melt and flavor.
Press lightly while cooking. Helps the quesadilla crisp evenly and hold together.
Add lime at the end.A squeeze of lime brightens all the flavors.

Nutrition