Chicken Fajita Quesadillas

Loaded with tender seasoned chicken, sautéed peppers, and onions, these crispy golden quesadillas are packed with melted cheese and classic fajita flavor. Perfect for a quick weeknight meal or a fun, crowd-pleasing dish

Yields: 2 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Special Equipment: Black Stone

Ingredients

• ½ lb boneless, skinless chicken breasts, thinly sliced

• ½ teaspoon salt

• ½ teaspoon pepper

• ½ tablespoon chili powder

• ½ teaspoon cumin

• ¼ teaspoon cayenne

• ¼ teaspoon garlic powder

• ½ cup bell pepper (any color), julienned

• ½ cup white onion, julienned

• 2 large flour tortillas

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

Optional toppings: fresh cilantro, guacamole, sour cream, pico de gallo

Directions

1. Season & Cook the Chicken: In a large skillet, toss the chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook over medium heat for 5–7 minutes, until browned and cooked through.

2. Sauté the Veggies: Add the bell peppers and onions to the skillet. Cook for another 5–7 minutes, until softened. Remove from the pan and set aside.

3. Assemble the Quesadillas: Place one tortilla in the skillet. On one half, layer cheese, then the chicken and veggie mix, and finish with more cheese. Fold the tortilla over to close.

4. Toast & Melt: Cook over medium heat for about 6 minutes total, flipping halfway through, until golden brown and the cheese is fully melted.

5. Serve & Enjoy: Slice into wedges and serve warm with your favorite toppings.