I’m excited to share my Easy Chicken Quesadilla Recipe. In it, thinly sliced chicken meets red and green bell peppers, yellow onion, and loads of cheddar cheese on a flour tortilla. A hint of lime and spices round out the flavor, making it my quick go-to meal for busy nights.

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I recently experimented with a new take on chicken quesadillas and I think you’ll be impressed. This Easy Chicken Quesadillas (Fajita Style) meal is an absolute lifesaver on hectic evenings when you want something delicious with veggies, meat, and plenty of melted cheddar cheese.

I started with 2 thinly sliced boneless, skinless chicken breasts tossed with a tablespoon of olive oil, ground cumin, chili powder, and garlic powder. Then I added sliced red and green bell peppers along with a thinly sliced yellow onion, creating a vibrant stir-fry that smells amazing.

I layered this savory filling on large flour tortillas with loads of cheese and drizzled a little lime juice over the top for a zesty finish. It’s an easy, healthy quesadilla recipe that works well for a quick dinner and even though its super simple, you can play around with different kinds of quesadillas to switch things up.

Enjoy cooking and sharing this fun twist on a classic!

Why I Like this Recipe

I love how insanely fast this recipe comes together – like, after a crazy day, I’m in and out of the kitchen in just 20 minutes. It’s a lifesaver when I need a quick, tasty dinner.

I also really enjoy the mix of flavors – the spices, the tender chicken, and those crunchy veggies all blend together perfectly, and it always hits the spot.

And honestly, I can’t get over how much my kids adore these quesadillas – they’re all about that melty cheese and crispy tortilla vibe.

Sometimes I even tweak it by adding more cilantro or a splash of extra lime juice, which makes it feel like my own creation.

Ingredients

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Chicken breasts: High protein lean meat, tender and filling, provides nutritious sustenance.
Red bell pepper: Rich in vitamins, adds bright color, mild sweetness, and crunchy texture to the dish.
Green bell pepper: Contains fiber and vitamins, offers a crisp bite with subtle earthiness in flavor.
Yellow onion: Adds aromatic depth, slight sweetness and essential crunch, balanced with tangy savor.
Flour tortillas: Provide hearty carbohydrates, soft texture, perfect base for the melty filling.
Cheddar cheese: Gives gooey richness, essential dairy protein, creating that classic quesadilla taste.
Lime juice: Adds vibrant tanginess, heightening flavors and balancing the dish’s richness.
Fresh cilantro: Offers herbal brightness and aromatic finish, a flavor enhancer for extra zest.
Olive oil: Contributes healthy fats and richness to carry the spices and flavors perfectly.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb), thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium yellow onion, thinly sliced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt to taste (about 1/2 teaspoon)

Black pepper to taste (around 1/4 teaspoon)

4 large flour tortillas

2 cups shredded cheddar cheese

1 tablespoon lime juice

Fresh cilantro, chopped (optional)

How to Make this

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1. In a medium bowl, toss the thinly sliced chicken with cumin, chili powder, garlic powder, salt, black pepper, and lime juice until it’s all coated well.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the sliced red bell pepper, green bell pepper, and yellow onion to the hot skillet and let them cook for about 3-4 minutes until they start to soften.

4. Pour in the chicken and let it cook for about 5-7 minutes, stirring occasionally until it’s nicely browned and cooked through.

5. Once the chicken and veggies are done, transfer them to a plate.

6. Lower the heat a bit and place a large flour tortilla in the same skillet.

7. Sprinkle about a half cup of shredded cheddar cheese on one half of the tortilla.

8. Spread a layer of the chicken and veggie mixture over the cheese and then add a little more cheese on top to help it stick.

9. Fold the tortilla in half and cook it for 2-3 minutes on each side until the tortilla is golden and the cheese is all melted.

10. Remove from the skillet, cut into wedges, and if you want, sprinkle with freshly chopped cilantro before serving. Enjoy!

Equipment Needed

1. Medium bowl for tossing the chicken with spices
2. Large skillet for cooking the veggies and chicken and later the tortilla
3. A spatula or wooden spoon for stirring the ingredients in the skillet
4. Plate for transferring the cooked chicken and veggies
5. Cutting board to slice the chicken, peppers, and onion
6. Sharp knife for slicing all the ingredients evenly
7. Measuring spoons for the spices and lime juice
8. Measuring cup for the shredded cheddar cheese (if not premeasured)

FAQ

How do i know when the chicken is fully cooked?

Just ensure that it isnt pink in the middle and its nicely browned on the edges; if you see clear juices, then you're good to go.

Can i swap cheddar for another type of cheese?

Yes, you can totally try monterey jack or a cheese blend; cheddar gives a tangy kick but its all about your preference.

Do i need to marinate the chicken beforehand?

Not necessarily, letting the spices sit in for a few minutes can help but its not a must for a tasty dish.

Can i add other veggies like mushrooms to this recipe?

Absolutely, feel free to add extra veggies; just adjust the seasoning a bit if you do.

Can i make the quesadillas ahead of time?

It’s best to cook them fresh so they stay crispy, though you can prep the ingredients ahead of time for convenience.

Easy Chicken Quesadillas (Fajita Style) Recipe Substitutions and Variations

Instead of chicken breasts, you could use turkey breast cut into thin slices if you’re looking for a change.
If you dont have red bell pepper, any other color bell peppers like orange or yellow can work just fine.
You can swap olive oil for canola or even coconut oil if thats what you prefer or have in your pantry.
If cheddar cheese isnt available, Monterey Jack or a mix of mozzarella and pepper jack can give you a tasty twist.
Flour tortillas can easily be replaced with corn or whole wheat tortillas if you want a different flavor or texture.

Pro Tips

1. You might wanna let the chicken sit in those spices for a bit longer than the recipe says if you have time. It really helps the flavors sink in, so try marinating at least 15 minutes, if not an hour.

2. When slicing your peppers and onions, keep the pieces about the same thickness. It makes a huge difference in how evenly they cook and mix with the chicken.

3. Make sure your skillet is really hot before you toss in the veggies. When they hit that hot pan, they sizzle better and take on a nice, caramelized taste instead of just steaming.

4. If you’re feeling a bit experimental, try mixing up the cheese a little. Even though cheddar is great, a blend with something like Monterey Jack can add a nice twist to the flavor.

Easy Chicken Quesadillas (Fajita Style) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm excited to share my Easy Chicken Quesadilla Recipe. In it, thinly sliced chicken meets red and green bell peppers, yellow onion, and loads of cheddar cheese on a flour tortilla. A hint of lime and spices round out the flavor, making it my quick go-to meal for busy nights.

Servings

servings

Calories

760

kcal

Equipment: 1. Medium bowl for tossing the chicken with spices
2. Large skillet for cooking the veggies and chicken and later the tortilla
3. A spatula or wooden spoon for stirring the ingredients in the skillet
4. Plate for transferring the cooked chicken and veggies
5. Cutting board to slice the chicken, peppers, and onion
6. Sharp knife for slicing all the ingredients evenly
7. Measuring spoons for the spices and lime juice
8. Measuring cup for the shredded cheddar cheese (if not premeasured)

Ingredients

2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium yellow onion, thinly sliced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt to taste (about 1/2 teaspoon)
Black pepper to taste (around 1/4 teaspoon)
4 large flour tortillas
2 cups shredded cheddar cheese
1 tablespoon lime juice
Fresh cilantro, chopped (optional)

Directions

In a medium bowl, toss the thinly sliced chicken with cumin, chili powder, garlic powder, salt, black pepper, and lime juice until it's all coated well.
Heat the olive oil in a large skillet over medium heat.
Add the sliced red bell pepper, green bell pepper, and yellow onion to the hot skillet and let them cook for about 3-4 minutes until they start to soften.
Pour in the chicken and let it cook for about 5-7 minutes, stirring occasionally until it’s nicely browned and cooked through.
Once the chicken and veggies are done, transfer them to a plate.
Lower the heat a bit and place a large flour tortilla in the same skillet.
Sprinkle about a half cup of shredded cheddar cheese on one half of the tortilla.
Spread a layer of the chicken and veggie mixture over the cheese and then add a little more cheese on top to help it stick.
Fold the tortilla in half and cook it for 2-3 minutes on each side until the tortilla is golden and the cheese is all melted.
Remove from the skillet, cut into wedges, and if you want, sprinkle with freshly chopped cilantro before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.