Turn yesterday’s chicken fajitas into today’s cheesy, crispy quesadilla—ready in just 10 minutes for lunch, dinner, or even an after-school snack.
Chicken fajitas are always a hit in my house, but the leftovers might be my favorite part! Instead of reheating the same meal, I love transforming extra chicken, peppers, and onions into cheesy, golden quesadillas. This is a quick and delicious way to reinvent dinner without starting from scratch. The best part? You can cook them however you like—baked, grilled, or pan-fried—but I usually stick with pan frying. Even my kids who do not like bell peppers will gobble these quesadillas up as an after-school snack.
Why this Recipe Works
Zero waste – Give your fajita leftovers a second life with an easy lunch or dinner a few days later.
Time-Saver – Ready in about 10 minutes, this recipe turns last night’s chicken fajitas into a whole new meal without the extra prep or cleanup. Perfect for busy weeknights or hungry kids after school.
Customizable – Tailor fillings and cheese to your family’s taste. This recipe works for any leftover fajitas you may have whether they are steak, veggie, or even shrimp!
Ingredients:
- Leftover chicken fajita meat + peppers and onions – This is ideal for a quick meal, but if you are really craving these and don’t have leftover fajitas feel free to cook up a small batch and make these quesadillas with fresh hot ingredients.
- Flour tortillas – The size all depends on what you have on hand. You can use large 10-inch flour tortillas that you layer or fold over. I prefer to use the small 6-inch fajita style flour tortillas since I typically have them leftover from dinner.
- Cheese – I typically use a Mexican blend but you can use your fave combo—cheddar, Monterey Jack, Colby—or Oaxaca if you’re feeling fancy.
- Oil – I like to use grapeseed oil which has a high-smoke point. Perfect for frying the quesadillas.
Directions
Reheat the leftover chicken and vegetable fajita filling until warm but not hot (preferably in a microwave for ease of speed).
Once the fajita filling is warm, heat a frying pan on medium heat.
Add a teaspoon of oil to the pan. Then add 1 tortilla. Top with a handful of shredded cheese, diced chicken, fajita veggies, and more cheese. Add another flour tortilla on top. Cook for 2-3 minutes until the bottom is brown, then carefully flip the quesadilla over and cook for an additional 2-3 minutes.
Remove from frying pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream.
FAQs
Yes! Simply cook chicken with bell peppers and onions using fajita seasoning. Once cooked, use that mixture in place of leftovers.
A good melting cheese works best—think Monterey Jack, cheddar, Colby Jack, or a Mexican blend. If you want extra stretch, add a little mozzarella.
You can do either. Baking is less messy and great for making a batch at once, but stovetop will give you a crispier, slightly charred tortilla.
Yes! Assemble, bake, then cool completely. Wrap tightly and freeze. To reheat, pop them in the oven or air fryer until hot and crispy.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks whenever I make these leftover quesadillas.
- Don’t overfill – A thin layer of fajitas and cheese is plenty—too much filling makes them fall apart.
- Seal with cheese -Sprinkle a little cheese near the edges so it melts and “glues” the quesadilla together.
- Flip carefully – Use two spatulas or a large spatula to flip for even browning without spillage.
- Add fresh Flavors – After cooking, sprinkle with cilantro, a squeeze of lime, or diced tomatoes for a pop of flavor.
- Batch-friendly – Use a large griddle or even consider baking several at once—perfect for family dinners or meal prep lunches.
Next time you make chicken fajitas, cook a little extra so you’ll have leftovers ready to go. A day or two later, those leftovers can be transformed into these cheesy, crispy chicken fajita quesadillas—perfect for a quick lunch or an easy weeknight dinner.
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Chicken Fajita Quesadilla
Equipment
- 1 Frying Pan
- 1 Stove Top
- Cutting Board
- Knife
Ingredients
- 1 tablespoon Grapeseed Oil
- 8 6-inch Fajita Size Flour Tortillas
- 2 cup shredded cheddar cheese divided
- 1 cup leftover fajita chicken
- ½ cup leftover fajita peppers and onions
Instructions
- Reheat the leftover chicken and vegetable fajita filling until warm but not hot (preferably in a microwave for ease of speed).
- Once the fajita filling is warm, heat a frying pan on medium heat.
- Add a teaspoon of oil to the pan. Then add 1 tortilla. Top with a handful of shredded cheese, diced chicken, fajita veggies, and more cheese. Add another flour tortilla on top. Cook for 2-3 minutes until the bottom is brown, then carefully flip the quesadilla over and cook for an additional 2-3 minutes.
- Remove from frying pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream.
Notes
- Toppings – Sky is the limit for toppings; sour cream, salsa, guacamole, even queso!
- Leftover fajitas – This recipe works with vegetarian style fajitas, steak, shrimp, even pork!
- Dietary Restrictions – Have a dietary restriction? Try these substitutions:
- Gluten Free – Use gluten free tortillas.
- Dairy Free – Swap for a dairy free cheese.
Did you make this recipe? Let me know!