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This chicken fajita quesadilla is a quick and easy meal that takes minimal effort and is especially easy if you use leftover or rotisserie chicken! Your favorite fajita fixings are sandwiched in a warm, cheesy pocket of deliciousness.

Chicken Fajita Quesadilla

This chicken fajita quesadilla recipe makes a quick and simple meal that takes minimal effort and is especially easy if you use leftover or rotisserie chicken!
Course Main Course
Cuisine Tex-Mex
Keyword chicken fajita quesadillas
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 quesadilla


  • 1/2 bell pepper (I used red)
  • 1/2 medium onion
  • 1 tablespoon olive oil + 1 teaspoon for cooking quesadilla
  • 1/2 cup leftover chicken (shredded)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili pepper
  • Salt & pepper to taste
  • Juice of 1/2 lime
  • 2 large flour tortillas
  • 1 tablespoon fresh cilantro chopped
  • 1 cup cheddar cheese grated

Serve with (optional):


  • Slice pepper and onion into strips (cut onion lengthwise). Chop cilantro and set aside. Prepare guacamole and sour cream, if needed.
  • Heat 1 tablespoon olive oil in a skillet (I prefer cast iron for this recipe) on medium-high heat.
  • Add the pepper and onion to the pan and cook for a few minutes, stirring often, until they're tender-crisp.
  • Add in the chicken, spices, salt & pepper, and lime juice. Stir and set aside (off the heat).
  • In another skillet, heat 1 teaspoon of olive oil on medium heat. Once the skillet is hot, place one tortilla inside. Sprinkle it with half the cheese, the fajita mixture from the other skillet, chopped cilantro, and then the rest of the cheese. Place the second tortilla on top and push it down carefully.
  • Flip the quesadilla using a spatula once the bottom tortilla begins to brown (about 2-3 minutes). Cook the other side for another 2-3 minutes or until cooked to your liking. Both sides should be browned and the cheese should be melted.
  • Place quesadilla on a plate and cut into quarters. Serve immediately with sour cream and guacamole.


  • If you're not using leftover/rotisserie chicken, see the tips in the blog post on how to make this recipe with chicken breasts.