Chicken Fajita Quesadilla - Barefeet in the Kitchen

Crisp warm tortillas filled with chicken, bell peppers, and plenty of melting cheese provide a terrific dinner, or an excellent way to use up just a bit of leftovers. Who would turn down piping hot Chicken Fajita Quesadillas for lunch or dinner? (Not me!)

These quesadillas are something else, my friend. And, the best part is that they make use of my slow cooker chicken fajitas. Those fajitas are a “fast crockpot meal,” meaning you can start them when you have a spare moment in the afternoon and they’ll be ready by the time everyone is hungry in the evening. Tuck those fajitas in a tortilla with melted cheese, and I’m one happy camper.

Chicken Fajita Quesadillas

My sister taught me how to make absolutely irresistible quesadillas many years ago and ever since then, they’ve been a regular breakfast, lunch, and dinner option in our home.

Quesadilla fillings are endlessly fun to play with, and they’re a terrific way to use up leftover ingredients that might be in the fridge. I like to make chicken fajitas in bulk (which is why I have a slow cooker recipe), so that I can throw together lunches like these chicken fajita quesadillas, where it feels a little more planned out than just plain cheese.

stacked quesadillas on cutting board over blue and white checked napkin

Ingredients and Substitutions

Tortillas – For quesadillas, I prefer flour tortillas, for their flavor. They also tend to hold up better under heat. But, corn tortillas will work if that is your preference.

The Cheese – Any melty cheese with mild flavor will work. My go-tos are cheddar, Monterey jack, or Pepper Jack.

Chicken & Vegetables – If you’re not using leftover fajitas, you can still make this quesadilla. Just use pre-cooked chicken, and quick saute some yellow onion and bell pepper.

Butter – Butter helps keep the tortillas from sticking to the pan while crisping the edges, and adding just a hint of rich flavor too.

sauteeing peppers and onions in nonstick skillet

Notes on Equipment

12-inch nonstick skillet – I have been through about a million skillets over the years. Well, maybe not quite that many. But, I’ve tried pretty much everything, including some crazy expensive trendy brand names. And, for the past several years this All-Clad 12″ Frying Pan has been my everyday champ. It crisps the tortillas evenly and lets the quesadilla slide right out.
Flexible turner – I reach for this nylon flexible turner almost every single day. It’s thin enough to slide cleanly under eggs and pancakes, yet sturdy enough to handle a full burger flip without bending. And, the nylon is gentle on my nonstick pans. It slips right under the quesadilla for a clean flip.
Chef’s knife
Cutting board

How to Make Chicken Fajita Quesadillas

Warming the Skillet: You’ll need to set a large non-stick skillet over medium heat on the stove for a couple of minutes to heat it up fully.

Buttering the Tortilla: I lightly butter one side of the tortilla with about ½ teaspoon of butter. Then I place it in the hot pan butter side down.

adding chicken to tortilla for quesadilla

Layering the Ingredients: I sprinkle about half of the cheese across one side of the tortilla. Then, I top with the chicken fajitas, the remaining cheese, and a sprinkling of cilantro.

adding final layer of cheese to tortilla for quesadilla

Folding the Tortilla: Once all the filling ingredients have been added to the quesadilla, you’ll want to fold the tortilla over on itself and let cook for 2-3 minutes, until the cheese has begun to melt and the bottom tortilla is golden brown.

Flipping the Quesadilla: I carefully flip the folded quesadilla over to cook the other side for an additional 2-3 minutes.

Serving: After the quesadilla is golden brown on both sides, you can use a spatula to transfer it to a cutting board. Slice it into wedges and serve warm.

golden brown folded quesadilla in skillet

Expert Tip

For the past few years, I’ve had quesadillas for lunch more often than anything else. Over those years, I’ve found that the most important part of the process is temperature control and patience. To make a great quesadilla, the cheese has to be fully melted in the same time it takes for the tortilla to crisp. So, if the tortilla is browning too fast, I reduce (or even remove the pan from) the heat and cover the pan with a lid to help melt the cheese.

No Fajitas, No Problem – If you don’t happen to have leftover fajitas on hand, a bit of cooked chicken and sauteed peppers and onions will do the trick nicely. Toss them together with a sprinkling of taco seasoning and you’ll have a tasty improvised chicken fajita mix for your quesadillas.

golden brown quesadilla in skillet, spatula lifting and showing cheese pull

Serving Suggestions

These quesadillas turn into a real feast with a few sides on the table. I set out southwestern po’dunk sauce for dipping and pile a scoop of sweet and spicy coleslaw alongside for crunch. To make it a full plate, round it out with a helping of cajun rice. Keep it as simple or as fancy as you like!

Make Ahead & Storage

How to Store: Leftovers can be refrigerated in an airtight container for 1-3 days.

How to Reheat: To maximize crispiness, I like to reheat leftover quesadilla wedges in a skillet on the stove, or in the air fryer.

chicken, peppers, and onions in a cheesy quesadilla

More Fajita Inspired Recipes

Frequently Asked Questions

How can I make these fajitas with what I have on hand?

You’ll want to warm a large non-stick skillet on the stove over medium-high heat. While the pan warms, chop the onion and bell pepper. Saute with 1 tbsp of olive oil until softened and lightly charred. Then add in some pre-cooked chicken until warm.

Can I use another protein source, instead of chicken?

I’ve found that beef is a great replacement, as is leftover pulled pork. If you want to try a vegetarian fajita option, try this with some black beans in the mix.

Why is my cheese not melting fast enough?

It may seem odd, but usually the heat is too high. You need to lower the heat so that the tortilla will crisp more slowly, giving the cheese time to melt. You can also cover the pan with a lid to help the cheese steam and melt. There are more notes about managing temperature control and melting the cheese in the tips section.

Preheat a large non-stick skillet to medium heat. Lightly butter one side of the tortilla with ½ teaspoon of butter and place the tortilla butter side down in the hot pan.
Sprinkle about half the cheese over the tortilla and top with the cooked chicken, bell peppers, and onions. Top with the remaining cheese and sprinkle with cilantro.
Fold the tortilla over on itself and let cook for 2-3 minutes, until the cheese has begun to melt and the bottom tortilla is golden brown.
Carefully flip the folded quesadilla over to cook the other side for an additional 2-3 minutes. After the quesadilla is golden brown on both sides, use a spatula to transfer it to a cutting board.
Slice it into wedges and serve warm. Repeat as desired for additional servings.