Chicken Fajita Quesadillas

I am frequently trying to figure out what to make with chicken. And it’s usually leftover chicken from my whole chicken in a crock pot. Well I was trying to decide between chicken enchiladas, chicken burritos, or chicken quesadillas. It came down to the quesadillas because of the ingredients we had, and my husband wasn’t thrilled. He said just plain chicken and cheese doesn’t sound very exciting. So I decided to spice it up! I used my homemade taco seasoning, mixed it up with the cooked chicken and added bell peppers and onion. We also dipped our quesadillas in sour cream, salsa, and guacamole. I made the kids’ quesadillas slightly different depending on their preferences (Tyler doesn’t like a lot of green peppers or onion, and Kailey doesn’t like a lot of meat). So I call these Chicken Fajita Quesadillas. You could also just have fajitas. 🙂 For a vegetarian option just eliminate the chicken. You could do black beans or refried beans instead.


chicken fajita quesadillas



Chicken Fajita Quesadillas
Serves: 4
  • 2 thin boneless skinless chicken breasts (or 1 - 2 cups of leftover shredded chicken)
  • 1 - 2 tsp coconut oil (to grease the pan)
  • 2 cups shredded cheese (or sliced cheese will work)
  • taco seasoning (see link for my homemade taco seasoning above)
  • 1 bell pepper (any color), sliced into strips
  • half an onion, sliced into strips
  • 4 - 6, 10" tortillas
  • butter for each side of the quesadilla
  • Optional: sour cream, salsa, and/or guacamole for dipping
  1. Cook the chicken in the coconut oil until there's no pink. Cut into cubes or strips. (If using leftover chicken you can eliminate this step and just fry up the bell pepper and onion in some oil first, then add the chicken.)
  2. Add the seasoning and a little water to mix it up. Add the bell pepper strips and onion and mix everything up, frying for a few minutes.
  3. Heat up your skillet and start preparing the quesadillas. Butter one side, fold over with the butter side down, then start filling.
  4. Fill with the chicken/pepper/onion mixture, add cheese, folder over and cook each side for a few minutes until slightly golden brown.
  5. Cut in half or into triangles and serve. You can dip in sour cream, salsa, and/or guacamole.



The chicken, bell pepper, onion, and taco seasoning all mixed up:

fajita meat & veggies


Cooking the quesadillas:

quesadillas cooking


All done and cut into triangles. Served with salsa & sour cream. You can do guacamole too.

chicken fajita quesadillas


I used these tortillas to make my quesadilla and it was really good! They don’t work very good for rolling up into a wrap or a burrito, but great for quesadillas. 🙂 (I heard you should warm them up or leave out for a bit and they will roll up easier. I just haven’t tried it yet.) 

sprouted grain tortillas

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