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Crispy Baked Chicken Fajita Quesadillas

Crispy baked quesadillas filled with seasoned chicken, sautéed peppers and onions, and melted cheese for an easy weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 small chicken breasts or 2 medium, pounded evenly
  • 2 tablespoons fajita seasoning or use the homemade spice blend from notes
  • 1 tablespoon olive oil
  • 1/2 onion sliced
  • 1 large bell pepper sliced, any color
  • 4 flour tortillas 8-inch
  • olive oil spray
  • 1 cup shredded cheese Mozzarella, Cheddar, Monterey Jack, Pepper Jack, Mexican or taco blend
  • cooking spray

Instructions

  • Preheat the oven to 400°F (200°C). Grease a large baking sheet with cooking spray or a light coat of olive oil and set aside.
  • Place the chicken breasts in a zip-top bag or large bowl and add the fajita seasoning; toss or shake until the chicken is fully coated.
  • Heat 1 tablespoon olive oil in a large heavy-duty skillet over medium-high heat for about 2 minutes.
  • Add the seasoned chicken to the hot skillet and cook 5–6 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest 4–5 minutes, then chop into small pieces.
  • Using the same skillet, add the sliced onion and bell pepper and cook on high heat 2–3 minutes, stirring, until they are softened and lightly charred.
  • Place the 8-inch tortillas on the prepared baking sheet. On one half of each tortilla, divide the chopped chicken (about 1/4 of the mixture), the sautéed peppers and onions (about 1/4 of the mixture), and 1/4 cup shredded cheese.
  • Fold each tortilla in half to enclose the filling. Lightly spray both sides with cooking spray or olive oil spray.
  • Bake for 10 minutes, flip the quesadillas, then bake another 10 minutes until golden and crispy and the cheese is melted.
  • Remove from the oven and serve immediately with desired dips such as salsa, sour cream, or guacamole.

Equipment

  • Baking Sheet
  • large heavy-duty skillet
  • zip-top bag or large bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Notes

  • To make about 2 tablespoons fajita seasoning, combine 1 tsp cornstarch, 1 tsp chili powder, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp sugar, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp cayenne pepper.
  • Use 2 medium or 3 small chicken breasts as stated for even cooking.
  • Pounding the chicken to even thickness helps it cook faster and evenly.
  • Cook vegetables on high heat to get a light char for better flavor.
  • Spraying both sides before baking yields a crispier shell.
  • Adapted from RecipeTinEats.com.