These chicken fajita quesadillas are the perfect cheesy finger food.

Cheesy Chicken Fajita Quesadillas on plate

Quesadillas taste so good with a lot of melted cheese.

And they’re even better when fajita chicken and vegetables are added to the mix.

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.

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.

Cheesy Chicken Fajita Quesadillas 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:

Chopped garlic on cutting board

In a medium size bowl, add the diced garlic,

Pour olive oil in bowl with garlic

olive oil,

Add ground cumin to bowl with garlic

cumin,

Add salt to bowl with garlic

salt,

Add pepper to bowl with garlic

pepper,

Add sugar to bowl with garlic

sugar,

Add granulated garlic to bowl with garlic

onion powder,

Add chili powder to bowl with garlic

chili powder,

Squeeze lime juice in bowl

lime juice,

Add soy sauce to bowl

and soy sauce.

Whisk fajita sauce in bowl

Whisk together and set aside.

For Marinating the Vegetables:

Sliced onion and bell pepper on board

Cut the red, yellow and green bell peppers into strips.

Cut the jalapeno into strips and slice the onion.

Sliced garlic on cutting board

Thinly slice the garlic.

Mix vegetables in fajita sauce in bowl

To the bowl with the fajita sauce marinade, add the vegetables and garlic.

Mix vegetables in fajita sauce in bowl

Mix the vegetables in with the sauce and let marinate for an hour.

For the Chicken Fajita Quesadillas:

Cook

After the vegetables have marinated, using tongs, transfer just the vegetables to another bowl or plate.

Reserve the marinade and set aside.

Skillet overheat on stove top

Heat a large skillet on medium heat.

Add fajita vegetables in skillet

And when the skillet is hot…

Saute vegetables in skillet

…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.

Cut raw chicken in pieces on plate

Add chicken to fajita vegetables in pan

For the Chicken – Add the chicken to the middle of the pan and stir the chicken as it cooks.

Chicken and vegetables in fajita sauce in pan

When the chicken starts to brown, add 1/4 cup of the reserved fajita sauce to the skillet and stir.

Once 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.

Assemble

Add chicken and vegetable fajitas on tortilla

Quesadillas – Heat a large skillet on low to medium heat and lay a tortilla in the bottom of the pan.

Chicken and vegetable fajitas on tortilla

Spread some of the fajita mixture evenly on top of the tortilla.

Top chicken fajitas and vegetables with cheese

Next,

Add cheese to chicken fajitas on tortilla

…top with both types of cheese.

Warm the Quesadilla

Top chicken fajitas and cheese with flour tortilla

Lay another tortilla on top of the cheese and let warm until the cheese starts to melt.

Warm chicken fajita quesadilla in skillet

Using a spatula, carefully turn the quesadilla over.

Let the quesadilla warm in the skillet until the cheese melts.

Then transfer the quesadilla from the skillet onto a cutting board.

Repeat the process with the remaining tortillas.

Serve

Cut chicken fajita quesadilla in quarters

Cut the quesadillas in quarters and serve warm.

Cheesy Chicken Fajita Quesadillas on plate

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 Quesadilla

Chicken Fajita Quesadillas {Homemade Sauce}

The perfect cheesy finger food.
5 from 1 vote

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.