Chicken Fajita Quesadilla

Turn yesterday’s chicken fajitas into today’s cheesy, crispy quesadillas—ready in just 10 minutes for lunch, dinner, or even an after-school snack.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Diet Kosher

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 493kcal

Author Katie

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.

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.