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Easy Chicken Fajita Quesadillas

Chicken Fajita Quesadillas

Chicken Fajita Quesadillas are the perfect way to use leftover fajitas. Easily transform the leftovers into something new as an easy lunch or dinner.
Course Lunch, Main Course
Cuisine Mexican
Diet Kosher
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 437kcal
Author Katie


  • 1 Stove Top


  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving


  • Reheat the leftover chicken and vegetable fajita filling until luke warm.
  • Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (½ cup on each tortilla), spreading both filling and cheese evenly.
  • Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown.
  • Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.


  • 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 a dairy free cheese!


Serving: 1g | Calories: 437kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 791mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 471mg | Iron: 2mg