Baked Chicken Fajita Quesadillas

These crispy Baked Chicken Fajita Quesadillas are stuffed with tender bites of chicken cooked with garlic, jalapeño and tomato, onion, bell peppers and a blend of cheeses.  

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses

This easy Mexican dinner recipe is a perfect way to feed a hungry crowd, and it combines two of my homemade Mexican food favorites – quesadillas and fajitas. 

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses

QUESADILLA INGREDIENTS

Here are the ingredients you’ll need for this easy chicken quesadilla recipe:

  • 2 tablespoons extra-virgin olive oil
  •  2 large free-range chicken breasts, cut into short thin slices
  •  1 large tomato, remove most of the seeds and slice
  •  2 cloves garlic, smashed and minced
  •  1/2 – 1 teaspoon jalapeño, minced (optional)
  •  pinch of salt and freshly ground black pepper to taste
  •  2 tablespoons extra-virgin olive oil
  •  1 small yellow onion, cut in half then cut into slices
  •  1 red bell pepper, seeds and core removed and cut into slices
  •  1 green bell pepper, seeds and core removed and cut into slices
  •  4 8″ flour tortillas
  •  1 tablespoon extra-virgin olive oil for brushing the cookie sheet and the tops of the tortillas
  •  1 cup grated Mexican cheese blend (or half and half of Monterey Jack and Cheddar)

HOW TO MAKE CHICKEN FAJITAS

This is a quick and easy chicken fajita recipe.

  1. Saute Chicken – saute chicken with garlic, jalapeno and tomato. The juices from the tomato makes a stew-like sauce for the chicken to simmer in. 
  2. Season  – season with salt and freshly ground black pepper to taste.
  3. Cook Onion and Bell Pepper – wipe pan clean and cook the onion and bell pepper in a bit of oil until the onions start to brown slightly.  
  4. Cilantro – add chopped cilantro and cook just until it wilts.  (Optional)

HOW TO BAKE QUESADILLAS

These oven baked quesadillas take about 15 minutes, depending on the size and temperature of your oven.

  1. Preheat Oven – preheat oven to 375 degrees.
  2. Prepare Baking Sheet – brush baking sheet or oven-proof skillet with olive oil.
  3. Tortillas – lay the tortillas separately on the baking sheet or skillet.
  4. Fill Tortillas – divide the chicken and onion/pepper filling evenly between the tortillas.
  5. Add Cheese -sprinkle cheese over the top of the ingredients.
  6. Fold Tortillas – fold the tortilla over the filling and brush the top of the tortilla lightly with olive oil.
  7. Bake – bake the quesadillas for 10 – 12 minutes or until the tops are lightly browned and crispy, then flip and cook another 5 minutes or so on the other side. Don’t overcook. You want the tortillas just lightly crispy not brown and hard.
  8. Garnish – garnish each quesadilla with pico de gallo and guacamole.

QUICK BAKE METHOD

If you’re in a hurry – leave the tortilla open and bake in the oven for a minute or two until the cheese starts to melt, then fold the tortilla over and place under the broiler for a minute or two each side. Watch closely so they don’t burn.

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses.

I slice the chicken into thin slices so it cooks quickly and turns out tender every time.  While the chicken cooks in the skillet, I add 2 minced cloves of garlic, the jalapeño  and slices of tomato. The juices from the tomato turns things into a beautiful stew-like concoction for the chicken, garlic and jalapeño to simmer in.  This makes for really tender and really flavorful chicken for these fajitas!!

VARIATIONS

Quesadillas make a great destination for leftovers.  

  • Mexican Style Shredded chicken – leftovers of this Mexican Style Shredded Chicken makes delish quesadillas
  • Beans make a delicious and comforting quesadilla filling – you can omit chicken and add beans for vegetarian quesadillas
  • Corn (fresh or frozen)
  • Diced green chilies
  • Roasted vegetables (like broccoli, cauliflower and zucchini) 
  • Spinach
  • Mushrooms

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses

I like to add a sprinkling of cheese to the top of each quesadilla while they bake in the oven – more for appearance than anything else.  Then garnish generously with pico de gallo and guacamole.  Or you can drizzle some enchilada sauce over the top with a good sprinkling of  cojita cheese!These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheesesThese Baked Chicken Fajita Quesadillas are truly my favorite quesadilla recipe.  Baking quesadillas in the oven cuts down on your time hanging out over a skillet painstakingly flipping one quesadilla after another.  Pop the whole lot of them in the oven and set the table while they bake.

EASY MEXICAN DINNER RECIPES YOU’LL LOVE

EASY MEXICAN SIDE DISH RECIPES TO SERVE WITH THESE QUESADILLAS

Originally published 4.2017 – updated 4.2020

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors - tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses
Yield: 4 Servings

Baked Chicken Fajita Quesadillas

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

These crispy Baked Chicken Fajita Quesadillas are stuffed with savory Mexican flavors – tender bites of chicken cooked with garlic, jalapeño and tomato, some lightly browned onion, bell peppers and a blend of cheeses.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 large free-range chicken breasts, cut into short thin slices
  • 1 large tomato, remove most of the seeds and slice
  • 2 cloves garlic, smashed and minced
  • 1/2 - 1 teaspoon jalapeño, minced (optional)
  • pinch of salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, cut in half then cut into slices
  • 1 red bell pepper, seeds and core removed and cut into slices
  • 1 green bell pepper, seeds and core removed and cut into slices
  • 4 8" flour tortillas
  • 1 tablespoon extra-virgin olive oil for brushing the cookie sheet and the tops of the tortillas
  • 1 cup grated Mexican cheese blend (or half and half of Monterey Jack and Cheddar)

Instructions

For the Chicken
  1. Heat the oil in a skillet over high heat. Add the chicken and cook for a minute. Then stir to cook on the other side.
  2. Add the garlic, jalapeño (if using) and sliced tomato. Continue to cook for 2 - 3 minutes or until the tomato releases its juices and blends with the chicken into a stew-like mixture.
  3. Season with salt and freshly ground black pepper to taste.
  4. Remove from heat and set aside.
For the Onions and Peppers
  1. Wipe out the skillet.
  2. Heat the olive oil in the skillet over medium high heat.
  3. Add the onion and cook for a minute or two. Add the bell peppers and cook for another 3 - 4 minutes over medium low heat just until the onions start to brown.
  4. Remove from heat and set aside.
For the Quesadillas
  1. Preheat oven to 375
  2. Brush the cookie sheet or oven proof skillet with olive oil.
  3. Assemble the tortillas on the cookie sheet or skillet.
  4. Divide the chicken and onion/pepper filling evenly between the tortillas. Sprinkle cheese over the top.
  5. Fold the tortilla over the filling and brush the top of the tortilla lightly with olive oil.
  6. Bake for 10 - 12 minutes or until the tops are lightly browned and crispy, then flip and cook another 5 minutes or so on the other side. Don't overcook. You want the tortillas just lightly crispy not brown and hard.
  7. Remove from oven and serve immediately.
  8. Garnish with pico de gallo and guacamole.

Note: If you're in a hurry - leave the tortilla oven and bake in the oven for a minute until the cheese starts to melt, then fold the tortilla over and place under the broiler for a minute or two. Watch closely so they don't burn.

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