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5 from 1 vote

Chicken Fajita Quesadilla Recipe

Quesadillas are always a favorite! Why not kick this classic up a notch with these amazing Chicken Fajita Quesadillas!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 - 6
Author: Robyn Stone | Add a Pinch


  • 2 pounds skinless boneless chicken breasts sliced into thin strips
  • 1 red pepper deseeded and sliced into thin strips
  • 1 green 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
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh black pepper
  • 2 cloves garlic minced
  • 6-8 medium tortillas
  • cheddar and monterrey jack cheese shredded

Optional Garnish:

  • sour cream
  • sliced avocado
  • salsa


  • Cut chicken and vegetables into thin strips and place in two separate zip top bags - one for chicken and one for vegetables. Add olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ over chicken, ⅓ over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal zip top bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat skillet over medium heat. Pour vegetable bag into the skillet and saute. Remove to a plate when cooked through and add chicken strips to the same skillet. When almost completely cooked throughout, add vegetables back to the skillet along with the reserved marinade.

For Quesadillas:

  • Place tortilla in large skillet or griddle over medium heat. Spread shredded cheeses over the top of the tortilla. Pile chicken fajita ingredients onto one side of the tortilla. Allow to cook until the cheese begins to melt and the tortilla is lightly browned. Fold the tortilla over to enclose the chicken fajita ingredients. Serve.