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Chicken Fajita Quesadilla

by Claire Nolan featured in Quesadillas 4 Ways


for 2 quesadillas

  • ½ lb
    chicken breast, cut into thin strips (225 g)
  • ½ teaspoon
  • ½ teaspoon
  • ½ tablespoon
    chili powder
  • ½ teaspoon
  • ¼ teaspoon
  • ¼ teaspoon
    garlic powder
  • ½ cup
    bell pepper, green, red, or yellow peppers, julienned (50 g)
  • ½ cup
    white onion, julienned (75 g)
  • 2 large flour tortillas
  • 1 cup
    shredded cheddar cheese, double for 2 quesadillas (100 g)
  • 1 cup
    shredded monterey jack cheese, double for 2 quesadillas (100 g)


  • fresh cilantro
  • guacamole
  • sour cream
  • pico de gallo, or salsa
    Calories 875
    Fat 49g
    Carbs 36g
    Fiber 2g
    Sugar 6g
    Protein 69g

Estimated values based on one serving size.



  1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
  2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
  3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
  4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
  5. Cook for 6 minutes over medium heat, flipping half way.
  6. Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
  7. Enjoy!




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