Quesadillas {Chicken Fajita Style}
Best Quesadilla Recipe
If I had to choose one type of cuisine to eat for the rest of my life it would probably have to be Mexican food. I mean could we ever get tired of that fresh, zesty, deliciously seasoned flavor?
If I had to choose one type of cuisine to eat for the rest of my life it would probably have to be Mexican food. I mean could we ever get tired of that fresh, zesty, deliciously seasoned flavor?
And quesadillas, who doesn’t want to live on them? When a simple, humble tortilla is layered generously with cheese in the center and pan fried with butter to a crisp golden brown exterior you get something truly satisfying out of just three simple ingredients.
Then when you want to take it to next level flavor, you stuff it not only with cheese but with sauteed sweet peppers, onions and garlic and a seasoned, tender chicken too. And now we’re talking best quesadilla ever!
Overflowing flavor meets melted cheesy bliss. You’ve got to try these! Let’s take a peak inside….
And quesadillas, who doesn’t want to live on them? When a simple, humble tortilla is layered generously with cheese in the center and pan fried with butter to a crisp golden brown exterior you get something truly satisfying out of just three simple ingredients.
Then when you want to take it to next level flavor, you stuff it not only with cheese but with sauteed sweet peppers, onions and garlic and a seasoned, tender chicken too. And now we’re talking best quesadilla ever!
Overflowing flavor meets melted cheesy bliss. You’ve got to try these! Let’s take a peak inside….
Ingredients You’ll Need
- Chicken breasts – they’re leaner than thighs so with the fatty cheese it’s a good balance.
- Chili powder and ground cumin – these are classic Mexican spices that add lots of flavor.
- Salt and pepper – used to season the filling.
- Olive oil – you only need a little to saute the chicken.
- Bell pepper – I like to use a blend of red and green but any color will work.
- Red onion – yellow onion can be substituted.
- Garlic – use fresh garlic for best flavor.
- Lime – this adds a delicious bright note to the quesadillas.
- Cheddar and Monterey jack cheese – I like this blend for quesadillas. Shredded Mexican cheese will work fine too.
- Butter – this is used for the tortillas not only for flavor but it helps them cook up crisp. Salted or unsalted is fine.
- Flour tortillas – use the large burrito size tortillas, they’ll be able to fit a lot more filling and cheese than the taco size tortillas.
- Chicken breasts – they’re leaner than thighs so with the fatty cheese it’s a good balance.
- Chili powder and ground cumin – these are classic Mexican spices that add lots of flavor.
- Salt and pepper – used to season the filling.
- Olive oil – you only need a little to saute the chicken.
- Bell pepper – I like to use a blend of red and green but any color will work.
- Red onion – yellow onion can be substituted.
- Garlic – use fresh garlic for best flavor.
- Lime – this adds a delicious bright note to the quesadillas.
- Cheddar and Monterey jack cheese – I like this blend for quesadillas. Shredded Mexican cheese will work fine too.
- Butter – this is used for the tortillas not only for flavor but it helps them cook up crisp. Salted or unsalted is fine.
- Flour tortillas – use the large burrito size tortillas, they’ll be able to fit a lot more filling and cheese than the taco size tortillas.
How to Make Quesadillas
- Season chicken: toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
- Saute chicken: heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
- Saute veggies: heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
- Butter tortillas: brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
- Season chicken: toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
- Saute chicken: heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
- Saute veggies: heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
- Butter tortillas: brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
How to Cook Quesadillas
- Assemble quesadillas in skillet: Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese over one half of the tortilla top with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (since you can fit two in the skillet at once).
- Cook: let heat until golden brown on bottom then carefully turn to opposite side and continue to cook until golden brown on bottom.
- Repeat process with remaining tortillas, cheese and filling.
- Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
- Assemble quesadillas in skillet: Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese over one half of the tortilla top with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (since you can fit two in the skillet at once).
- Cook: let heat until golden brown on bottom then carefully turn to opposite side and continue to cook until golden brown on bottom.
- Repeat process with remaining tortillas, cheese and filling.
- Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
How Can I Make an Easy Cheese Quesadilla?
My family loves plain cheese quesadillas for a quick lunch, they can be ready in minutes! To make them with cheese only:
- You’ll need flour tortillas (small or large), butter and shredded cheese.
- Brush 2 tortillas with melted butter on top side.
- Place one tortilla buttered side down in skillet set over medium-high heat.
- Sprinkle grated cheese evenly over the top.
- Top with second tortilla buttered side up.
- Cook until golden brown on bottom, then flip and cook opposite side is golden brown and cheese has melted through.
My family loves plain cheese quesadillas for a quick lunch, they can be ready in minutes! To make them with cheese only:
- You’ll need flour tortillas (small or large), butter and shredded cheese.
- Brush 2 tortillas with melted butter on top side.
- Place one tortilla buttered side down in skillet set over medium-high heat.
- Sprinkle grated cheese evenly over the top.
- Top with second tortilla buttered side up.
- Cook until golden brown on bottom, then flip and cook opposite side is golden brown and cheese has melted through.
What’s the Best Kind of Cheese for Quesadillas?
- Cheddar
- Moneterey jack
- Colby Jack
- Asadero
- Oaxaca cheese
These are semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more Authentic options for Mexican Quesadillas.
- Cheddar
- Moneterey jack
- Colby Jack
- Asadero
- Oaxaca cheese
These are semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more Authentic options for Mexican Quesadillas.
More Quesadilla Filling Ideas:
This chicken and pepper blend is my personal favorite quesadilla filling but there are endless options, here’s a few ideas:
- Shredded beef
- Grilled chicken (like the chicken use HERE)
- Sweet pork
- Black beans and corn
- Roasted vegetables (replace Italian seasoning with taco seasoning)
- Spinach artichoke (like the filling used HERE)
This chicken and pepper blend is my personal favorite quesadilla filling but there are endless options, here’s a few ideas:
- Shredded beef
- Grilled chicken (like the chicken use HERE)
- Sweet pork
- Black beans and corn
- Roasted vegetables (replace Italian seasoning with taco seasoning)
- Spinach artichoke (like the filling used HERE)
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