PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

99% would make again

Chicken Fajita Quesadilla

by Claire Nolanfeatured in Quesadillas 4 Ways


for 2 quesadillas

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


  • fresh cilantro
  • guacamole
  • sour cream
  • pico de gallo, or salsa

Nutrition Info

Shop ingredients with
    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!