Chicken Fajita Quesadillas

Name: Chicken Fajita Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil, divided; 1/2 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; 1/2 teaspoon ground cumin; Kosher salt and black pepper to taste; 6 ounces shredded sharp cheddar cheese; 6 ounces shredded pepper jack cheese; 1/3 cup chopped fresh cilantro; 6 flour tortillas (8 inch size); 2 cups shredded rotisserie chicken, warmed

These quick chicken fajita quesadillas are the perfect weeknight meal using leftover rotisserie chicken and fresh bell peppers.

By Daily Recipes Book· 🌍 Mexican· July 14, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

If you are looking for a reliable dinner that the whole family will enjoy, this is it. Using rotisserie chicken makes this meal come together in just 30 minutes, which is a lifesaver on busy weeknights. It is a simple, comforting meal that is packed with flavor and very easy to customize based on what you have in your fridge.

I love making these using the half moon method because it makes flipping them a breeze. My biggest tip for success is to leave a small border around the edge of the tortilla when you add your filling. This keeps all that gooey cheese and seasoned chicken safely inside while it cooks, giving you a perfectly crispy result every time.

Ingredients

2 tablespoons vegetable oil, divided
1/2 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
1/2 teaspoon ground cumin
Kosher salt and black pepper to taste
6 ounces shredded sharp cheddar cheese
6 ounces shredded pepper jack cheese
1/3 cup chopped fresh cilantro
6 flour tortillas (8 inch size)
2 cups shredded rotisserie chicken, warmed

Instructions

1
Heat a large skillet over medium high heat with one tablespoon of oil.
2
Add the onion and bell peppers to the skillet and cook until they are tender and lightly charred.
3
Stir in the garlic, chili powder, cumin, salt, and pepper, then remove the mixture from the heat.
4
In a small bowl, combine the shredded cheddar, pepper jack, and cilantro.
5
Wipe out your skillet and return it to medium heat with a little more oil if needed.
6
Place one tortilla in the skillet and sprinkle the cheese mixture, chicken, and peppers over one half of the tortilla.
7
Cook until the cheese is melted, then fold the empty side over the filling to create a half moon shape.
8
Repeat with the remaining tortillas and serve warm with your favorite toppings.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or air fryer to regain that delicious crispy texture. These also freeze well for up to 2 months if wrapped individually.

#chicken #quick dinner #family favorite #easy recipe

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