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+ servings


Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Skillet Chicken Fajita Quesadilla is loaded with juicy and tender chicken meat, crunchy bell peppers and lots of delicious, melting cheese.

Course: Main Course
Cuisine: Mexican
Servings: 3
Author: Catalina Castravet


  • 6 large flour tortillas
  • 1 tablespoon olive oil
  • 3 cups grated cheese Monterey Jack or Mozzarella
  • 2 cooked chicken breasts sliced or rotisserie chicken
  • 1 large onion cut in half and then into slices
  • 1 green bell pepper seeded and sliced into strips
  • 1 red bell pepper seeded and sliced into strips
  • 1 yellow bell pepper
  • 6 tablespoons butter for frying


  1. Add 1 tablespoon olive oil to a large cast-iron skillet over high heat.

  2. Add in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  3. Sizzle 1/2 tablespoon of the butter to the cast-iron skillet or griddle over medium heat and lay a flour tortilla in the skillet.

  4. Build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken, cooked peppers and onion. Top with a little more grated cheese and top with a second tortilla.
  5. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  6. Cut each quesadilla into wedges and serve with Pico de Gallo, sour cream and black beans on the side.
  7. Enjoy!