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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
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 200kcal


  • 1 tbs olive oil
  • ½ red pepper diced
  • ½ yellow pepper diced
  • ¼ onion diced
  • 1 lbs leftover cooked chicken chopped
  • 1 packet fajita seasoning
  • cup water
  • dash of oregano
  • dash of red pepper flakes
  • ½ teas cumin
  • 2 tbs Baja Chipotle Marinade
  • 6 to rtillas
  • 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