Chicken Fajita Quesadillas {Homemade Sauce}
These chicken fajita quesadillas are the perfect cheesy finger food.
Quesadillas taste so good with a lot of melted cheese.
And when fajita chicken and vegetables are added to the mix, they’re even better.
The chicken and vegetables are marinated in a quick and easy homemade fajita sauce.
About the Homemade Fajita Sauce
To make the fajita sauce, the ingredients are added to a bowl, and whisked together.
And that’s it for the fajita sauce.
It’s ready to be used as a marinade.
About the Ingredients
These quesadillas are made with 2 types of cheese, cheddar and Monterey jack cheese.
And the fajita ingredients include red, yellow and green bell peppers.
But feel free to use just green bell peppers if preferred.
About Serving
These fajita quesadillas are delicious served as an appetizer, for lunch, or as a light dinner.
Serve these with pico de gallo, guacamole, green salsa, roasted garlic salsa, or cilantro and garlic salsa.
Let’s check out the ingredients.
Fajita Sauce Marinade – olive oil, Worcestershire sauce, ground cumin, chipotle chili powder, salt, pepper, onion powder, sugar, lime juice and diced garlic
Vegetables – fajita sauce marinade, green, red, and yellow bell peppers, red onion, jalapeno pepper and garlic
Chicken – fajita sauce marinade and boneless skinless chicken breast
Quesadillas – flour tortillas, cooked fajita chicken and vegetables, cheddar and Monterey jack cheese
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Fajita Sauce:
In a medium size bowl, add the diced garlic,
olive oil,
cumin,
salt,
pepper,
sugar,
onion powder,
chili powder,
lime juice,
and soy sauce.
Whisk together and set aside.
For Marinating the Vegetables:
Cut the red, yellow and green bell peppers into strips.
Cut the jalapeno into strips and slice the onion.
Thinly slice the garlic.
To the bowl with the fajita sauce marinade, add the vegetables and garlic.
Mix the vegetables in with the sauce and let marinate for an hour.
For the Chicken Fajita Quesadillas:
For the Vegetables – After the vegetables have marinated, using tongs, transfer just the vegetables to another bowl or plate.
Reserve the marinade and set aside.
Heat a large skillet on medium heat.
When the skillet is hot,
add the marinated vegetables.
Stir as the vegetables cook for about 2 minutes.
Next, spoon the vegetables toward the sides of the pan leaving the middle of the pan empty.
For the Chicken – Add the chicken to the middle of the pan and stir the chicken as it cooks.
When the chicken starts to brown, add ¼ cup of the reserved fajita sauce and stir.
When the chicken is thoroughly cooked (about 8 minutes), transfer the fajitas from the skillet onto a plate or bowl.
Clean the skillet for use again to warm the quesadillas.
For the Quesadillas – Heat a large skillet on low to medium heat and lay a tortilla in the bottom of the pan.
Spread some of the fajita mixture evenly on top of the tortilla.
Next,
top with both types of cheese.
Lay another tortilla on top of the cheese and let warm until the cheese starts to melt.
Using a spatula, carefully turn the tortilla over.
Warm the quesadilla until the cheese melts.
Repeat the process with the remaining tortillas.
Cut the quesadillas in quarters and serve warm.
Thank you so much for stopping by CCC!
More Fajita Recipes You May Like:
Viet Fajitas by Love and Olive Oil
Hawaiian Hula Pork Fajitas with Pineapple Slaw and Coconut Rice by Half Baked Harvest
Chicken Fajita Grilled Cheese by Closet Cooking
Chipotle Chili Fajitas with Rice by Coupon Clipping Cook
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Chicken Fajita Quesadillas {Homemade Sauce}
Ingredients
For the Fajita Sauce Marinade:
- 3 tablespoons olive oil
- 2 cloves garlic peeled and diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 whole lime juiced
- 1/2 teaspoon onion powder
- 2 teaspoons chipotle chili powder
- 2 teaspoons Worcestershire sauce
- 1 tablespoon sugar
For Marinating the Vegetables:
- Fajita Sauce Marinade
- 1/2 red bell pepper seeded and cut in strips
- 1/2 yellow bell pepper seeded and cut in strips
- 1 green bell pepper seeded and cut in strips
- 1 jalapeno pepper seeded and cut in strips
- 1/2 red onion peeled and sliced
- 2 cloves garlic peeled and thinly sliced
For the Chicken Fajitas:
- 1 skinless boneless chicken breast cut in strips
- 6 medium size flour tortillas
- 1 cup shredded cheddar cheese
- 3/4 cup shredded Monterey jack cheese
Instructions
For the Fajita Sauce Marinade:
- In a medium size bowl, add all the ingredients and whisk together.
For Marinating the Vegetables:
- To the bowl with the fajita marinade, add the red bell pepper, yellow bell pepper, green bell pepper, jalapeno, onion and garlic.
- Mix the veggies in with the sauce and let marinate for an hour.
For the Chicken Fajita Quesadillas:
- For the Vegetables - After the vegetables have marinated, using tongs, transfer just the vegetables to another bowl or plate. Reserve the marinade and set aside.
- Heat a large skillet on medium heat. Once the skillet is hot, add the marinated vegetables. Stir as the vegetables cook for about 2 minutes.
- Spoon the vegetables toward the sides of the pan leaving the middle of the pan empty.
- For the Chicken - Add the chicken to the middle of the pan and stir the chicken as it cooks.
- Once the chicken starts to brown, add ¼ cup of the reserved fajita sauce. Stir the chicken and vegetables as they cook until the chicken is thoroughly cooked (about 8 minutes).
- Remove the fajitas from the skillet and transfer them to a plate or bowl. Clean the skillet for use again warming the quesadillas.
- For the Quesadillas - Heat a large skillet on low to medium heat and lay a tortilla in the bottom of the pan.
- Spread some of the fajita mixture evenly on top of the tortilla.
- Top with both types of shredded cheese. Top with another tortilla and let warm in the pan until the cheese starts to melt.
- With a spatula, carefully turn the tortilla over and let the other side warm until the cheese melts. Repeat the process with the remaining tortillas.
- Cut the quesadillas in quarters and serve while warm.
