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Get ready to turn up the heat in your kitchen with our Chipotle-Inspired Fajita Quesadilla! This mouthwatering creation, perfected after over a dozen taste tests, brings the sizzling goodness of Chipotle right to your table. Packed with bold flavors and ooey-gooey cheese, it’s a culinary crossover that your taste buds will thank you for.
Try serving this easy dinner idea with homemade guacamole, smoked queso dip, or my easy salsa for a full meal everyone will rave over!
Why You’ll Love This Fajita Quesadilla
- Quick & Easy: In a rush? Fajita quesadillas are a speedy solution for a tasty meal. No need for complex recipes or waiting hours for dinner.
- Budget-Friendly: No need to break the bank! With simple, affordable ingredients, you get a gourmet experience without the gourmet price tag.
- Great for Leftovers: Got some leftover chicken or veggies? Toss them into a quesadilla. It’s a genius way to reinvent leftovers.
I talked about my love for Chipotle in a post earlier this week and how I’m on a mission to recreate a few of their recipes. This one has been top of my list ever since I saw it trending on TikTok. One of the creators fell in LOVE with the combo and it quickly took the internet by storm. Did I try it immediately? Of course I did!
This is one of my favorite budget meals because you only need a few ingredients and the flavor is bold. You’re combining tortillas, preferably homemade, with monterey jack cheese and grilled peppers. So simple and yet so delicious. You just cannot go wrong with the combo.
If you really want to dive into the trend you’ll need to serve this with Chipotle-Honey Vinaigrette dressing (recipe coming soon). It’s like the magical finishing touch!
Ingredients You’ll Need
- Tortillas: Flour Tortillas are the MVP for quesadillas. They’re soft, pliable, and get beautifully golden and crispy when cooked. Plus, they have a mild flavor that doesn’t overpower your fillings. Go for medium to large sizes to hold all that yummy goodness. You can use pre-made or homemade tortillas, but homemade really do make these great. I buy the uncooked tortillas from our grocery store or Costco.
- Cheese: Monterey Jack is known for its superb melting qualities. It turns wonderfully gooey and stringy when heated, giving you that picture-perfect cheese pull.
- Veggies: You’ll need to whip up a batch of my fajita veggies for this recipe, OR you can buy a mix of frozen peppers and onions from the store. Just follow the ingredients on the back of the bag, making sure you season with salt, pepper, and oregano.
- Protein: Here is where you can get really creative. Use your favorite protein. I’m a big fan of grilled chicken, but the options are nearly endless. Try flavorful strips of skirt or flank steak, shredded pork, or even tofu!
- Seasonings: Optional, but when I use leftover chicken I like to season it with fajita seasoning before adding it to the quesadilla.
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How To Make A Chicken Fajita Quesadilla
- Prep the Ingredients: Have your cooked chicken/steak and fajita veggies ready. Shred enough Monterey Jack cheese to generously cover a tortilla.
- Heat the Pan: Warm a skillet or griddle over medium heat. No need for oil if it’s non-stick!
- Assemble the Quesadilla:
- Lay a tortilla flat in the pan.
- Sprinkle a layer of Monterey Jack cheese over the tortilla, covering the surface.
- Add a layer of your cooked chicken or steak on top of the cheese.
- Spoon your delicious fajita veggies over the meat.
- Add another layer of cheese on top of the veggies (cheese acts like delicious glue!).
- Top with a second tortilla over the filling.
- Cook to Perfection: Let the quesadilla cook for about 2-3 minutes until the bottom is golden brown and crispy. Carefully flip it over to crisp up the other side, another 2-3 minutes.
- Check the Cheese: Peek inside to see if the cheese is fully melted. If not, give it a little more time.
- Serve Hot: Once it’s crispy and cheesy, transfer the quesadilla to a cutting board. Slice it into wedges and serve immediately.
- Optional Extras: Feel free to serve with sides like salsa, sour cream, or guacamole for extra yumminess!
Expert Tips:
- Choose the Right Tortilla: Go for medium to large flour tortillas. They’re more pliable and easier to fold without breaking, plus they crisp up beautifully.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting. Shred your own Monterey Jack for the best meltiness.
- Even Filling Distribution: Spread your fillings evenly to ensure every bite is loaded with flavor. Don’t just pile everything in the center.
- Don’t Overstuff: It’s tempting to load up on fillings, but overstuffing can make the quesadilla difficult to flip and can lead to spillage. A balanced amount of cheese, meat, and veggies is key.
Recipe FAQs
Can I make these in advance?
They are best served fresh, but you can prepare the fillings in advance and keep them stored in an airtight container inside the refrigerator. If you need to make the whole quesadilla ahead of time, reheat it in a skillet to retain crispiness.
What’s the best way to flip a quesadilla without making a mess?
Use a wide spatula and do a quick, confident flip. Make sure the cheese is starting to melt, as it acts as a ‘glue’ to hold the fillings.
What type of cheese can I use if I don’t have Monterey Jack?
Cheddar, mozzarella, or a Mexican cheese blend are good alternatives. Choose a cheese that melts well.
How do I cut a quesadilla without the fillings spilling out?
Let the quesadilla cool for a minute or two after cooking. Then, use a sharp knife or pizza cutter to slice it.
Is it possible to make fajita quesadillas in the oven?
Yes! I have an amazing baked quesadilla recipe that will work with these same fillings.
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Chicken Fajita Quesadilla
Cuisine American, Mexican
Prep Time 10 minutes Cook Time 5 minutes
Get ready to turn up the heat in your kitchen with our Chipotle-Inspired Fajita Quesadilla! This mouthwatering creation, perfected after over a dozen taste tests, brings the sizzling goodness of Chipotle right to your table.
Cook ModePrevent your screen from going dark
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Instructions
-
Have your cooked chicken/steak and fajita veggies ready. Shred enough Monterey Jack cheese to generously cover a tortilla.
-
Warm a skillet or griddle over medium heat. No need for oil if it’s non-stick!
-
Lay a tortilla flat in the pan. Sprinkle a layer of Monterey Jack cheese over the tortilla, covering the surface.
-
Add a layer of your cooked chicken or steak on top of the cheese.
-
Spoon your delicious fajita veggies over the meat. Add another layer of cheese on top of the veggies (cheese acts like delicious glue!).
-
Top with a second tortilla over the filling.
-
Let the quesadilla cook for about 2-3 minutes until the bottom is golden brown and crispy. Carefully flip it over to crisp up the other side, another 2-3 minutes.
-
Peek inside to see if the cheese is fully melted. If not, give it a little more time.
-
Once it’s crispy and cheesy, transfer the quesadilla to a cutting board. Slice it into wedges and serve immediately.
Notes
- Choose the Right Tortilla: Go for medium to large flour tortillas. They’re more pliable and easier to fold without breaking, plus they crisp up beautifully.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting. Shred your own Monterey Jack for the best meltiness.
- Even Filling Distribution: Spread your fillings evenly to ensure every bite is loaded with flavor. Don’t just pile everything in the center.
- Don’t Overstuff: It’s tempting to load up on fillings, but overstuffing can make the quesadilla difficult to flip and can lead to spillage. A balanced amount of cheese, meat, and veggies is key.
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