Grilled Chicken Fajita Quesadillas are all about big flavors and minimal fuss. It’s an easy recipe, but don’t underestimate the freakin’ delicious combo of juicy chicken thighs, plenty of melty cheese, and sautéed fajita veggies in a crispy flour tortilla. Any time of year or day, it’s the perfect meal for one or the whole family.
To make the simple magic happen, I’ll be firing up my new FYR Grill!. There’s so much to love about this grill, I honestly can’t shut up about it. The bottom line is that it’s a versatile and durable workhorse of a portable grill that I can no longer live without!
Table of Contents
- Why You’ll Love a Grilled Chicken Fajita Quesadilla
- Grilled Chicken Fajita Quesadilla Ingredients Roundup
- This sauce is FYR!
- Grab the cheese grater
- How to Make a Grilled Chicken Fajita Quesadilla
- What to Serve with Grilled Chicken Fajita Quesadillas
- Leftovers & Reheating
- For More with Fajitas
- Flavor X Fire & FOOD X Fire
- Grilled Chicken Fajita Quesadilla Recipe
Why You’ll Love a Grilled Chicken Fajita Quesadilla
If you love chicken fajitas, then you’re gonna love these chicken quesadillas even more. They are the perfect combo of cheesy goodness and Tex-Mex flavors in a crispy flour tortilla wrapper. We’re using chicken thighs because they stay juicy and pack in great flavor, especially when seasoned with my Jalapeno Lime Pilsner Rub.
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Combine that tender chicken with plenty of Monterey Jack cheese, colorful bell peppers, and then those sweet onions, and you’ve got an epic meal. Perfect for picky eaters and those who crave a little kick, these cheesy quesadillas have something for everyone to love.
If you love a good quesadilla, you’ll want to try these easy recipes out next: Buffalo Chicken Quesadilla, Chicken Bacon Ranch Quesadilla, Cheesesteak Quesadilla, Loaded Pulled Pork Quesadillas, and Easy Steak Quesadilla.
Grilled Chicken Fajita Quesadilla Ingredients Roundup
Here’s what you’ll need to make these insanely tasty chicken fajita quesadillas:
- Chicken – Whether you’re using chicken thighs, boneless skinless chicken breasts, or leftover chicken, season them up with my Jalapeno Lime Pilsner Rub (or your favorite homemade fajita seasoning) along with some FYR Red Hot Sauce.
- Fajita Veggies – Grab some of your favorite green, red, or yellow bell peppers, white onions, and jalapenos for that classic fajita mixture flavor.
- Quesadilla – Don’t be shy with the Monterey Jack Cheese—plenty of it will give you that gooey, melty goodness. Large flour tortillas work great for wrapping up all this deliciousness.
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Grab the cheese grater
To get the best melty cheese experience, always shred your own quality cheese instead of using pre-shredded. This small step makes a big difference in how well the cheese melts, giving you that perfect cheesy goodness of quesadillas.
Now that you know what to get from the grocery store, let’s dive into the best part: grilling and eating! Either skip to the recipe card or let me walk you through the easy steps.
How to Make a Grilled Chicken Fajita Quesadilla
Let’s get started! First, prep your chicken thighs by rubbing them down with a bit of vegetable oil and our savory seasonings.
Fire up your grill to medium-high heat, around 350 degrees F. Toss your chicken onto the grill, cooking it for about 7-9 minutes per side until you’ve got tender chicken with a beautiful char. Baste the chicken with some FYR RED Hot Sauce for a fiery kick. Once done, let the chicken rest before chopping it into small, bite-sized cubes.
Now, grab your large skillet or nonstick skillet, add a little canola oil (or a little olive oil), and sauté those fajita vegetables—bell peppers, onions, and jalapenos—until they’re soft and full of flavor. This should take about 4-5 minutes. Once done, clean the skillet and prepare for the main event.
Lay down a large flour tortilla on the skillet, spreading out a cup of cheese on one half of the tortilla. Pile on your cooked chicken, a handful of sautéed fajita veggies, and then another layer of cheese.
Fold the empty side of the tortilla over to seal in all that goodness. Cook for 2-3 minutes on each side, flipping until you’ve got a crispy tortilla and melted cheese.
All that’s left to do is slice the quesadillas into sharable portions and enjoy the flavor fiesta!
What to Serve with Grilled Chicken Fajita Quesadillas
Serve these quesadillas with a side of sour cream, guacamole, and then maybe even some fresh pico de gallo. If you’re feeling extra hungry, pair them with black beans or refried beans for a complete Tex-Mex meal. For a little extra flavor, squeeze some lime juice over the top before serving.
Leftovers & Reheating
Got leftovers? No problem! Store them in an airtight container in the fridge. When you’re ready to reheat, just pop them back in a skillet over medium heat to keep that tortilla crispy and the cheese melty. Skip the microwave if you want to avoid a soggy tortilla.
For More with Fajitas
FAQs for Grilled Chicken Fajita Quesadillas
Absolutely! While Monterey Jack is a great choice for melty cheese, you can also use cheddar cheese or pepper jack cheese for extra flavor.
Yes! You can prepare the fajita mixture and cooked chicken in advance, store it in a small bowl in the fridge, and assemble the quesadillas when you’re ready to eat.
Definitely! Corn tortillas offer a slightly different texture but are just as delicious, especially if you like a more traditional flavor.
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Grilled Chicken Fajita Quesadilla
Ingredients
Chicken:
- 8-10 Chicken Thighs
- 4 tbsp Jalapeno Lime Pilsner Rub
- FYR RED Hot Sauce as needed
- Canola Oil as needed
Fajita Veggies:
- 4-5 medium Bell Peppers slices
- 2 White Onions sliced
- 2 Jalapenos sliced
- Canola Oil as needed
Quesadilla:
- 4-5 cups Monterey Jack Cheese shredded
- 3-4 Large Tortillas
- Sour Cream serving
- Guacamole serving
Instructions
- Begin by adding canola oil to chicken and generously seasoning with my Jalapeno Lime Pilsner Rub or your favorite chicken rub. Set to the side until ready to use.
- Preheat a medium high heat grill for direct cooking (about 350F).
- Add your chicken to the grill and cook for about 7-9 minutes per side or until they have reached 170F internal. Baste the chicken with FYR RED Hot Sauce right towards the ends for a kick of heat.
- Once the chicken is done cooking, pull it off and let it rest for 5 minutes. Once rested, chopped the chicken up into small cubes and set to the side.
- Add a skillet to the grill with a little oil. Once it is smoking hot, add the sliced veggies and saute until they are softened (about 4-5 minutes). Pull off and clean off your skillet.
- Add your large flour tortilla down and spread out a handful of shredded jack cheese on one half of the tortilla. Add a handful of chopped chicken over the cheese then some fajita veggies and more cheese.
- Fold the empty half of the tortilla over to make your quesadilla.
- Let this cook, flipping every minute, until the tortilla is crispy and the cheese has melted (about 3-4 minutes of cooking).
- Repeat all these steps until you have done all the quesadillas you like. Once done, pull off and let cool.
- Slice your quesadilla up and serve with the sour cream and guacamole. Enjoy!
Notes
Grab the cheese grater
To get the best melty cheese experience, always shred your own quality cheese instead of using pre-shredded. This small step makes a big difference in how well the cheese melts, giving you that perfect cheesy goodness of quesadillas.Nutrition
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