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Chicken Fajita Quesadillas {Homemade Sauce}

The perfect cheesy finger food.

Chicken Fajita Quesadillas

Quesadillas are a great excuse to have a treat with melted cheese.

When adding more goodies to a quesadilla like fajita chicken and vegetables it’s even better.

Included in this recipe is a quick and easy homemade fajita sauce that adds wonderful flavor to both the chicken and the vegetables.

To make the fajita sauce, just add the ingredients to a bowl, whisk together and it’s done and ready to use as a marinade.

Those are my favorite kind of recipes…the ones where all of the ingredients are put in one bowl and mixed together.

These fajitas have red, yellow and green bell peppers in them but feel free to use just green bell peppers if that’s all that’s available.

They’ll still taste great along with the sautéed onion and garlic.

The quesadillas are made with flour tortillas, two kinds of cheese and make a flavorful cheesy appetizer, lunch or a light dinner.

Serve these along side pico de gallo, guacamole, green salsa, roasted garlic salsa, or cilantro and garlic salsa.

Let’s check out the ingredients.

1-Chicken-Fajita-Quesadilla

For the Fajita Sauce Marinade – olive oil, Worcestershire sauce, ground cumin, chipotle chili powder, salt, pepper, onion powder, sugar, lime juice and diced garlic

For the Vegetables – fajita sauce marinade, green, red, and yellow bell peppers, red onion, jalapeno pepper and garlic

For the Chicken – fajita sauce marinade and boneless skinless chicken breast

For the Quesadillas – flour tortillas, cooked fajita chicken and vegetables, cheddar and Monterrey jack cheese

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Fajita Sauce:

4-chopped-garlic

In a medium size bowl, add the diced garlic,

5-add-olive-oil-and-garlic-

olive oil,

6-add-cumin-to-bowl

cumin,

7-add-salt-to-bowl

salt,

8-add-pepper-to-bowl

pepper,

9-add-sugar-to-bowl

sugar,

10-add-garlic-powder-to-bowl

onion powder,

11-add-chili-powder-to-bowl

chili powder,

12-add-lime-juice-to-bowl

lime juice,

13-add-soy-sauce-to-bowl

and soy sauce.

14-whisk-fajita-sauce

Whisk together and set aside.

For Marinating the Vegetables:

2-cut-onion-and-jalapeno

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

Cut the jalapeno into strips and slice the onion.

3-sliced-garlic

Thinly slice the garlic.

15-stir-veggies-in-fajita-sauce

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

16-veggies-in-fajita-sauce

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.

18-heat-skillet

Heat a large skillet on medium heat.

19-add-veggies-to-pan

Once the skillet is hot,

20-veggies-cooking-in-pan

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.

17-cut-chicken-in-strips

21-chicken-in-pan

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

22-fajitas-in-pan

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.

23-fajitas-in-tortilla

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

24-fajitas-in-tortilla

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

25-cheese-on-fajitas

Next,

26-cheese-on-fajitas

top with both types of cheese.

27-tortilla-on-quesadilla

Top with another tortilla and let warm in the pan until the cheese starts to melt.

28-quesadilla-in-pan

Using a spatula, carefully turn the tortilla over and let the other side warm until the cheese melts.

Repeat the process with the remaining tortillas.

29-cut-quesadilla

Cut the quesadillas in quarters and serve while warm and cheesy.

Chicken Fajita Quesadillas

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.
Print Pin
Prep Time: 30 minutes
Cook Time: 30 minutes
(Plus inactive time to marinate vegetables): 1 hour
Total Time: 1 hour
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Mexican
Keyword: Chicken, Chicken Quesadilla, Fajitas, Quesadillas
Servings: 2 (Serves 2 to 3)

Ingredients

For the Fajita Sauce Marinade:

  • 3 tablespoons olive oil
  • 2 cloves garlic peeled and diced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lime juiced
  • ½ teaspoon onion powder
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon sugar

For Marinating the Vegetables:

  • Fajita Sauce Marinade
  • ½ red bell pepper seeded and cut in strips
  • ½ yellow bell pepper seeded and cut in strips
  • 1 green bell pepper seeded and cut in strips
  • 1 jalapeno seeded and cut in strips
  • ½ 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
  • ¾ cup shredded Monterrey 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.
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