Fajita Quesadillas | Kita Roberts GirlCarnivore.com

Fajita Quesadillas

It's quick, it's messy, but its damned delicious.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword fajita, quesadillas
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 200kcal


  • 1 tbs olive oil
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 1/4 onion diced
  • 1 lbs leftover cooked chicken chopped
  • 1 packet fajita seasoning
  • 1/3 cup water
  • dash of oregano
  • dash of red pepper flakes
  • 1/2 teas cumin
  • 2 tbs Baja Chipotle Marinade
  • 6 to rtillas
  • 1/3 cup shredded cheese
  • sour cream and salsa for toppings


  • In a large skillet over medium heat, swirl the olive oil to coat the pan. Add the peppers and onion and cook until soft, about 5 minutes. Add the chopped chicken and heat through. Add the seasoning, water, spaces, and marinade and stir to coat. Lower heat to a simmer and mix until all liquid is almost absorbed.
  • Meanwhile, preheat panani press, grill, or another skillet to make the quesadillas in. Spray the surface with a quick burst of cooking spray and lay a tortilla on in. Spoon in chicken mixture and top with cheese and another tortilla. Press. Cook until tortilla is golden brown and cheese is melted, flipping if needed (if using a panini press don't flip. That would be silly.)
  • Carefully transfer to a cutting board and, using a pizza cutter, slice and serve with desired fixings.
  • Get messy and enjoy.


Calories: 200kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 238mg | Potassium: 175mg | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 47.7mg | Calcium: 57mg | Iron: 0.8mg