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chicken quesadillas packed with veggies, chicken, and cheese. an awesome dinner idea for any night of the week!
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5 from 15 votes

chicken fajita quesadillas

personal-sized quesadillas packed with shredded chicken, veggies, and tons of flavor!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken quesadilla
Servings: 4 6" quesadillas
Calories: 625kcal
Author: sara a.


  • 2 strips thick cut bacon chopped into small pieces
  • 1 Tbsp. extra virgin olive oil
  • 2 6 oz. chicken breasts trimmed
  • 2 Tbsp. chicken fajita or taco seasoning mix divided
  • 1 large red bell pepper stem and seeds removed, sliced thin
  • 1 large green bell pepper stem and seeds removed, sliced thin
  • 1/2 cup cherry or grape tomatoes quartered
  • 1 small white or yellow onion sliced thin
  • 1/2 small jalapeño deseeded, sliced thin (jalapeño is optional!)
  • 1 Tbsp. cilantro finely chopped (cilantro is optional!)
  • 1/2 tsp. garlic powder or 2 cloves garlic, minced
  • salt + pepper to taste
  • 1 cup sharp cheddar cheese, grated divided
  • 1 cup melty cheese, such as Chihuahua, Queso Asadero, or Monterey Jack divided
  • 8 6" (fajita) tortillas


  • Cook the chopped bacon in a large cast iron skillet over medium heat. Once browned and crispy, use a slotted spoon to remove it to a plate lined with paper towels.
  • Season chicken breasts with chicken fajita or taco seasoning, using about 1/2 tablespoon of seasoning per breast. Add olive oil to the cast iron skillet, and cook chicken in olive oil and remaining bacon fat until no longer pink. Place cooked chicken in a large bowl and allow to cool.
  • Turn the heat down slightly, and toss the red peppers, green peppers, tomatoes, onions, and jalapeños into the cast iron skillet. Sprinkle with a tablespoon of fajita/taco seasoning, garlic powder, and a little salt and pepper. Add the chopped bacon to the vegetables, then the cilantro. Cook vegetables, stirring frequently, until they are really soft and fragrant - about 10 minutes.
  • As veggies are cooking, shred the cooked chicken in the large bowl it's in.
  • Heat a large, non-stick pan (with a lid) over medium heat. Once the pan is hot, lay one tortilla inside of it. Spread 1/4 cup of the cheddar across the tortilla. Immediately top the cheese with shredded chicken.
  • Use tongs to transfer as many cooked veggies as you like on top of the chicken, then sprinkle 1/4 cup of the melty cheese on top of the veggies. Place a second tortilla on top of the final layer of cheese, and use a large spatula to press the tortilla down. Cover the pan with a lid to help trap the heat and melt the top layer of cheese.
  • After 2-3 minutes, or once the bottom tortilla is browned, carefully flip the quesadilla over to cook the other side. Cook another 2-3 minutes until browned and crispy.
  • Transfer quesadilla to a cutting board, and cut into quarters. Repeat for remaining quesadillas. Serve hot with your favorite toppings, like sour cream, guacamole, or salsa!


Serving: 46" quesadillas | Calories: 625kcal