Chicken Fajita Quesadillas

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A 30 minute dinner with onions and bell peppers while repurposing leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!

Weeknight family-favorite. This is just one of those weeknight miracle dinners, coming together in just 30 minutes start to finish. Not to mention, a guaranteed crowd-favorite for both kids and grown-ups, adding in all your favorite toppings.
Repurposes leftover chicken. Using leftover rotisserie chicken or cooked chicken (without tasting like actual leftovers) is a huge time-saver here, substantially cutting down on prep and cook time.
Freezer-friendly. Yes, chicken quesadillas are freezer-friendly, keeping in the freezer for at least 2 months!
Flexible, versatile, forgiving recipe. This recipe can easily be tweaked and adapted as needed, swapping out the chicken for shrimp, beef, pork, or even refried beans!

Always opt for a cheese with easy melting capabilities such as cheddar (more robust flavor), Monterey Jack (mild cheese) or Pepper Jack (provides a subtle kick of heat). Oaxaca (soft and creamy) and chihuahua cheese (mild, buttery flavor) are also great alternatives.

Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.
Pre-cooked or leftover chicken is a huge time saver. Using pre-cooked chicken will cut down on prep time even further, making this dinner a perfect candidate for those busy, hectic weeknights.
Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.
Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.
Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.
Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.
Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.
Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.

Leave a small 1/4 or 1/2-inch border around the edge of the quesadilla – this will help prevent the filling from spilling out, sealing much better and keeping the filling contained for a crisp, golden brown quesadilla.

What quesadilla toppings are best?

Guacamole, pico de gallo, diced avocado, sour cream, cilantro and lime wedges are all classic options. Serve with Mexican rice for a heartier meal.

Can I make these in the oven?

Absolutely! The quesadillas can be baked on a baking sheet at 425°F for 10-15 minutes (brushing the tops with oil or butter for maximum crispness) until the tortillas are golden brown and cheeses have melted.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

How can I reheat leftover quesadillas?

Leftover quesadillas can be reheated in the microwave, oven or air fryer. For a quick reheat, the microwave is best, whereas the air fryer will be more suitable to achieve that favorited light exterior crispness.

Are quesadillas freezer-friendly?

Yes! Let the quesadillas cool completely, wrapping individually in plastic wrap. Place on a baking sheet in a single layer, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warmed through.

Pin Recipe

2 tablespoons vegetable oil, divided
½ medium sweet onion, cut into strips
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded sharp cheddar cheese
6 ounces shredded pepper jack cheese
⅓ cup chopped fresh cilantro leaves
6 (8-inch) flour tortillas
2 cups leftover shredded rotisserie chicken, warmed

For serving

1 cup guacamole
1 cup pico de gallo
¼ cup sour cream

Preheat oven to 200 degrees F.
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
In a medium bowl, combine cheeses and cilantro.
Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
Serve warm with desired toppings.