This Fajita Chicken Quesadilla is an easy and tasty meal that's filled with a delicious mix of cooked chicken, peppers and onions, along with melted cheese. The quesadilla is served warm, making it a great meal for any night of the week since you whip it up in no time at all.
Jump to:
❤️ Why I love this recipe
- This chicken quesadilla is an easy and flavorful dish that can be made in minutes.
- It's filled with juicy chicken, peppers and onions and a delicious homemade seasoning blend.
- I can use rotisserie chicken.
- This simple recipe is perfect for a busy weeknight meal or even an easy lunch.
One of my favorite things about this fajita quesadilla recipe is that you can use any type of leftover cooked chicken that you on hand. It's even a great way to use leftover rotisserie chicken, how awesome is that?
🛒 Ingredients
As an Amazon Associate I earn from qualifying purchases.
Note: The full list of this Fajita quesadilla recipe ingredients with their amounts and options are listed in the recipe card below.
- extra virgin olive oil or oregano oil
- red bell peppers
- yellow bell peppers
- onion
- chili powder
- smoked paprika
- ground cumin
- garlic powder
- cayenne pepper
- salt
- ground black pepper
- shredded chicken or rotisserie chicken
- water
- tortilla shells
- Queso Quesadilla Cheese
- lime juice
- cilantro
- sour cream
- salsa
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- First, add the peppers, onions, oil, and seasonings to a large skillet.
- And, then cook over low to medium heat for 15 minutes or until the peppers and onions are soft.
- Once the peppers are soft add the rotisserie chicken (2 cups) to the skillet and 3 tablespoons of water.
- And then, stir all the ingredients together for 5 minutes on medium heat or until it is heated through.
- Remove the chicken and vegetable from the skillet, and clean your skillet with a paper towel. Then brush the skillet with additional oil.
- Turn the heat down to low. And, then add a tortilla shell to the skillet. Top with the chicken, pepper, onion mixture, cheese, and a squeeze of half a lime.
- Add a tortilla shell to the top of the quesadilla.
- Cook for 5 minutes or until the shell becomes golden brown.
- With a spatula carefully flip the quesadilla over and cook for an additional 5 minutes.
- The cut into quarters, and garnish with cilantro and serve with sour cream and salsa.
🔪 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- Large cast iron skillet
- Spoon
- Knife
- Cutting board
- Spatula
🤔 FAQs
These are the questions asked about making cast iron shredded chicken fajita quesadilla recipe.
It's a delicious quesadilla that is stuffed full of peppers, onions, and delicious seasonings. It has the flavors of your Mexican restaurant favorite.
I like to use quesadilla cheese, but you could also use Mexican-blend shredded cheese.
You will need chicken that has been cut up or shredded. Just make sure that the chicken is fully cooked.
There is no need to worry about them sticking together that's what the melted cheese layer is for. It will stick the tortillas to one another.
👩🏻🍳 Tips
- Top the quesadillas with sour cream, guacamole, or pico de gallo for extra flavor.
- Make sure that you oil or butter the skillet before you toast your quesadillas, as it will give your tortillas a nice crispy exterior.
- If you don't have a cast iron skillet you can use a heavy bottomed large skillet instead.
📚 Variations
- If you are not a fan of chicken, you could use cooked steak or even cooked shrimp to make this chicken quesadilla recipe.
- Want more spicy kick? Add more cayenne pepper, or leave it out altogether if you are not a fan of spice.
- Switch up the cheese that you use for this recipe depending on what you have on hand. Pepper jack, Mexican blend, or even Colby jack will work for this recipe.
🥫 Storage
Leftovers - Store the leftover chicken and vegetables in an airtight container. However, I don't recommend storing these quesadilla assembled as they can become soggy.
Reheating - Reheat the chicken and meat mixture in the microwave for about 1 minute or until warm all the way through. And, then toast the chicken quesadillas in the skillet one at a time per the directions above.
📗 Related Recipes
- These Spicy Beef Enchiladas are made with cornmeal crepes that turns this dish into a crave-worthy meal that your entire family will love.
- Breakfast Enchiladas are the perfect way to start off your day if you love Mexican food. Even better is that you can assemble the night before and bake them in the morning.
- Shrimp Enchiladas are another simple Mexican inspired meal that will will wow your friends and family every time that you make it.
🍽 Serve with
- These Fajita Chicken Quesadillas pair so well with a side of this Creamy Guacamole Salsa and tortilla chips for the perfect side dish.
- If you are looking for the perfect creamy and flavorful sauce to dip these fajita quesadillas in, give this Creamy Cilantro Lime Sauce a try it's perfect for dipping.
- If you have a sweet tooth, and love to end the meal with something sweet and creamy this Cinnamon No Churn Ice Cream is just what you need to make.
📞 Chiacchierata (chat)
I love to make quesadillas for a quick lunch or dinner when I want something satisfying, crunchy and full of flavor. Plus, you can never go wrong with a recipe that uses up leftover chicken! It's a win-win if you ask me.
And if you're having a party, make sure you make plenty of this salsa fresca or better known as Pico de Gallo. So good and makes a great addition with fresh tortilla chips.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Are you looking to add some flavorful fun to mealtimes? Look no further than this delicious fajita chicken quesadilla! It's the perfect combination of juicy chicken, peppers and onions, ooey-gooey melted cheese all stuffed in a warm crispy tortilla.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Cast Iron Chicken Fajitas Quesadillas
Ingredients
- 2 tablespoons extra virgin olive oil or oregano oil divided
- ⅔ cup red bell peppers sliced
- ⅔ cup yellow bell peppers sliced
- ⅔ cup onion sliced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups rotisserie chicken
- 3 tablespoon water
- 2 tortilla shells 8 inch or 10 inch
- 2 cups Queso Quesadilla Cheese
- ½ lime squeezed
- 2 tablespoons cilantro
- ½ cup sour cream
- ½ cup salsa
Instructions
- Add the olive oil (1 tablespoon), red peppers (⅔ cup), yellow peppers (⅔ cup), onions (⅔ cup), chili powder (1 tablespoon), smoked paprika (1 teaspoon), cumin (1 teaspoon), garlic powder (1 teaspoon), cayenne pepper (½ teaspoon), salt (1 teaspoon), and pepper (1 teaspoon) to a large cast iron skillet. Cook over low to medium heat for 15 minutes or until the peppers and onions are softer.
- Add the rotisserie chicken (2 cups) to the skillet and 3 tablespoons of water. Stir all the ingredients together for 5 minutes on medium heat or until it is heated through.
- Remove the chicken, pepper, and onion mixture from the skillet into a glass bowl.
- Wipe down the skillet with a paper towel.
- Turn the heat down to low. Add a tortilla shell to the skillet. Top with the chicken, pepper, onion mixture, cheese, and a squeeze of half a lime. Add a tortilla shell to the top of the quesadilla.
- Cook for 5 minutes or until the shell becomes golden brown.
- With a spatula carefully flip the quesadilla over and cook for an additional 5 minutes.
- Remove from the skillet and cut into 4 triangles.
- Tear off the cilantro and sprinkle over the quesadilla.
- Serve immediately with sour cream and salsa.
Comments
No Comments