Baked Chicken Fajita Quesadillas

If you’re like me and love homemade Mexican food – then you’ll love these crispy Baked Chicken Fajita Quesadillas! This is one of those easy Mexican dinner recipes that you can make any night of the week and your whole family will love!  

This is one of my favorite easy Mexican dinner recipes to make when I need to feed a hungry crowd, and it combines two of my homemade Mexican food favorites – quesadillas and fajitas. 

Quesadilla Ingredients

Here are the ingredients you’ll need for this easy chicken quesadilla recipe.  Making homemade Mexican food doesn’t get much easier than this! 

• 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

Learn how to make chicken fajitas for these quesadillas with this easy recipe. It’ll likely become one of your favorite easy Mexican dinner recipes to make!

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.

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

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 homemade guacamole.  Or you can drizzle some enchilada sauce over the top with a good sprinkling of  cojita cheese!

These 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. If you love homemade Mexican food – you’ll definitely want to give this recipe a try!

Easy Mexican Dinner Recipes You’ll Love 

• Chicken Fajita Stuffed Sweet Potatoes
• Easy Chicken Fajita Bake
• Enchilada Style Baked Chicken
• Barbecue Chicken and Black Bean Quesadilla

Easy Mexican Side Dish Recipes to Serve with Quesadillas 

• Homemade Spanish Rice
• Spanish Quinoa
• Mexican Pinto Beans
• Black Beans
• Vegetarian Borracho Beans
• Homemade Tortilla Chips
• Restaurant Style Salsa

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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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 727Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 52mgSodium: 690mgCarbohydrates: 74gFiber: 5gSugar: 7gProtein: 27g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.