Who doesn’t love Mexican food? The pico de gallo, sour cream, oaxaca cheese (among other amazingly delicious varieties), tacos, quesadillas, burritos, the list goes on! I’ve been to Mexico twice and absolutely love the culture and cuisine. It was no surprise to me that making fajita quesadillas would be a total hit because it marries two of my favorites: fajitas and quesadillas. BOOM – magic.Jump to Recipe
Making fajitas is actually way easier than you think: chop some onion and peppers, throw into a pan with oil and let them sweat. Slice up some chicken breast and throw into the pan to cook. Add fajita seasoning (or your own blend!) and deglaze the pan with some water. Let simmer until chicken is cooked and tender, and the veggies are soft and translucent. To make the quesadilla you’d add a layer of cheese on one side of the tortilla, layer in the fajita mixture, add another layer of cheese, and fold the tortilla. The quesadilla will sit to crisp for 2-3 minutes and then flip. SO INCREDIBLY EASY.
The beauty of quesadillas is that you can essentially make anything into a ‘dilla, like my Pizzadillas (linked here), among others such as breakfast quesadillas, nutella quesadillas, or just a simple chicken and cheese (or shrimp, carne asada, etc.) version. Anything that requires minimal time in the kitchen, and something that can be made ahead of time and warmed is a win in my book! I hope you have fun making these, and if you’re a reader with kids, get them involved too! One can be the “cheese master” while the other is the “dilla folder.” Giving children jobs and titles in the kitchen is a fun way to get them interested in food, especially when they’re involved in making it.
A tale of two classic Mexican dishes combined into one delicious meal! A traditional fajita blend of peppers, onions, and chicken, sandwiched together in flour tortilla with cheese, you can't beat this yummy, and flavorful, dinner.
- 1 lb chicken breast sliced, and diced into small pieces
- 1 large yellow onion sliced
- 1 orange pepper
- 1 yellow pepper
- 3 tbsp fajita seasoning
- 1/4 cup water
- 4 tortillas can be Gluten free, flour, corn, etc.
- 1 1/2 cup shredded cheese dealers choice! I used classic cheddar.
Heat a large frying pan on medium heat with your oil of choice.
Slice the onion and both peppers into thin slices and add to the heated pan. Toss so that the vegetables are fully coated with oil. Cook until the vegetables become fragrant and slightly soft.
Add the sliced chicken into the same pan as the vegetables and sauté until the chicken is almost fully cooked.
Add your seasoning to the pan and toss to coat all chicken and vegetables. Pour the 1/4 cup of water to deglaze the pan and cook the fajita mixture on a medium low flame for approximately 10 minutes.
For the Quesadillas
Heat a smaller frying pan on medium heat and add some non-stick spray (optional)
Add a tortilla and sprinkle a layer of cheese on one half of the tortilla.
Using tongs, take some of the fajita mixture and add it to the same side of the tortilla where the cheese is. Add some more cheese and fold the tortilla in half. Cook for 2-3 minutes and flip. Cook again for 2 minutes.
Repeat for the remainder of the tortillas. Serve with pico or salsa, sour cream, and guacamole.