Is it a fajita or a quesadilla? It’s a Fajitadilla! This Chicken Fajita Quesadilla is everything you love about a fajita but turned into a cheesy quesadilla. And I’ll bet you like this even more!
Once upon a time, I thought I had come up with the most incredible idea.
One night, I had Chicken Fajita leftovers and some giant tortillas, so I thought, “Hmm, this would be a really good spin on a quesadilla,” and WAS IT EVER!
I am not a fan of a straight cheese quesadilla, but if you add some meat and veggies, I’ll fall head over heels for it any day. This Chicken Fajita Quesadilla was mind-blowing!
So not only did I think I just reinvented the fajita, but then I gave it this fun name, FAJITADILLA, and thought, by dang, I’m gonna rock the internet’s world!
Then Google search slapped me in the face with the reality that it’s really hard to come up with original ideas nowadays because there are fajitadilla recipes all over the place.
HOWEVER!
I will still claim that this is THE BEST Fajitadilla known to mankind and not Google or anyone else can convince me otherwise.
LET’S TALK ABOUT THIS FAJITADILLA
If you’ve tried this Chicken Fajita recipe, you know we’re already off to a good start. This chicken is smoky, lime-y, and screaming with my favorite Mexican spices. This recipe does not shy away from flavor.
The pepper and onions then get a quick cook in the marinade so they are also full of flavor, and then the fun begins.
Take those ingredients, layer them onto a big ol’ tortilla with cheese and refried beans, and them cook on a griddle or in a pan until the tortilla is golden and the cheese is melted.
Serve it with a dollop of guacamole, a dollop of Daisy, and a side of salsa and you, my friend, are gonna be yelling at the skies: “Chili’s ain’t got nothin’ on this ‘dilla!”
Then the kids will bring you back to reality by saying, “Yeah, but Chili’s has mac and cheese,” and you’ll take your quesadilla to the back porch and enjoy your dinner with the silent dog that has manners.
This fajitadilla is easy, fast, and family-friendly — I can’t wait for you to try it!
WHY YOU WILL LOVE CHICKEN FAJITA QUESADILLAS
- HANDS OFF: I love a smoky grilled chicken as much as the next guy, but if I can throw it in the Instant Pot and achieve all the same amazing flavors, I’m ALL ABOUT IT. Bonus that the peppers and onions also get cooked in the pot.
- CHEESY CRUNCHY: Fajitas are good, but anytime you can add a crispy tortilla and a melty, cheesy interior, it’s better.
- CUSTOMIZABLE: And if you have kids that are still deciding whether they like pepper and onions, you can easily customize each quesadilla to keep everyone happy.
HOW TO MAKE FAJITADILLAS
- Pressure cook the chicken
- Remove the chicken, then pressure cook the peppers and onions
- Layer up your quesadilla and cook on a griddle or in a pan until browned and melty
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- THE CHICKEN: Use chicken that is about 1/2 inch thick throughout. Thick, huge chicken breasts tend to cook up tough.
- PEPPERS AND ONIONS: Use your favorite varieties. I like a mix of red, yellow, and orange peppers and sweet onions. Don’t like onions? Just use more peppers!
- MELTY CHEESE: I love a good, creamy cheese for quesadillas. Quesadilla cheese, also known as Chihuahua Cheese, is the best. Monterey Jack or Pepper Jack is also great.
- DON’T SKIP THE REFRIED BEANS: This may seem like a random ingredient to add to a Fajita Quesadilla, but the creamy texture it adds can’t be missed. The beans also act like glue to keep all the ingredients from falling out while you’re flipping and eating them.
- EASY HOMEMADE GUACAMOLE: This Litehouse Guacamole Herb Blend is gold! I can have guacamole ready to go in less than one minute, and it is just as good as any other version I’ve ever had (seriously!). I’ve used this for years and will never go back to any other recipe.
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers and store chicken and vegetables in a sealed container in the fridge for up to 5 days. If you have leftover quesadillas, they can be stored in the fridge for a couple of days as well, but the tortilla may get soggy.
- REHEAT: Leftovers can be reheated in the microwave before assembling a new quesadilla.
- FREEZE: Place leftovers in a freezer-safe sealed container or ziptop bag and freeze for 3 months or so. When ready to eat, let sit in the fridge overnight then reheat as directed above. I think it may work to assemble the quesadillas and freeze them, but I’ve never tried to know for sure!
MAKE AHEAD TIPS
The chicken and peppers can be cooked earlier in the week, so on quesadilla night, you can very quickly assemble and cook your quesadillas.
WHAT TO SERVE WITH QUESADILLAS
- DIPPERS: I always serve quesadilla with sour cream, guacamole, and salsa.
- RICE: Mexican Rice is a great addition to a Mexican meal.
VARIATIONS
- MEATLESS: For a meat-free Fajitadilla, simply cook more peppers and onions and make your quesadilla without the chicken. I’ve tried this, and it’s delicious!
- STEAK FAJITA QUESADILLA: Use this Steak Fajita recipe to make a Steak Fajitadilla.
- MAKE IT SPICY: I prefer to keep the chicken mild and serve hot sauce on the side, but you can definitely add more cayenne pepper to your chicken if you like.
- ADD MUSHROOMS: If you like mushrooms in your fajita mix, slice them up and cook with the peppers and onions.
Sadly, I’m not bringing you a never-before-seen food invention today, but I do hope you love my spin on this Chicken Fajita Quesadilla and that you get to have fun saying Fajitadilla several times the night you serve it.
I can’t wait for you all to get this one on your table! I do believe it will become a regular for you!
Enjoy!
MORE FAVORITE INSTANT POT MEXICAN RECIPES
- Chicken Enchilada Stuffed Sweet Potatoes
- Mexican Street Corn Quesadillas
- Mexican Inspired Crack Chicken
TOOLS/INGREDIENTS USED
- Instant Pot
- Litehouse Guacamole Herb Blend – for quick and easy guac
Chicken Fajita Quesadilla AKA Fajitadilla | Instant Pot Recipe
The Chicken Fajita is joining forces with the quesadilla to make the most delicious Fajitadilla!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Mexican
Ingredients
For the Chicken
- Juice of 1 medium lime
- 1 Tablespoon white vinegar
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 pounds boneless skinless chicken breast or tenderloins – if the chicken breast is thick, pound to about ½ inch thickness
For the Peppers and Onions
- 3 bell peppers (I like a combo of red, yellow, and orange), thinly sliced
- 1 sweet or yellow onion, very thinly sliced
For the Quesadilla:
- 8 8-inch flour or corn tortillas, quesadilla or pepperjack cheese, refried beans, guacamole, sour cream or Greek yogurt, salsa or pico de gallo, sliced jalapeños, cilantro, lime wedges, etc.
Instructions
- For the chicken: Place the chicken ingredients in the pressure cooker pot. Arrange the chicken so it is in a flat layer on the bottom of the pot as much as possible.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 12 minutes.
- When cooking is complete, use a 10 minute natural release, then release any remaining pressure.
- Set chicken on a plate and shred or slice into strips. Drizzle with some of the juices from the pot.
- For the peppers and onions: Place peppers and onions in the pot and toss in the juices. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
- When cooking is complete, use a quick release.
- For the quesadilla: Spread refried beans over the entire tortilla. Arrange chicken, peppers, onions, and cheese on half of the tortilla, then fold the tortilla in half. Press down lightly so the ingredients won’t spill out when you flip them.
- Heat a griddle or 12 inch nonstick skillet to medium heat. Spray or brush the tortillas with a bit of oil. Cook the quesadilla on one side until golden. Flip the tortilla and cook the other side until golden and the cheese is melted.
- To serve: Cut in half and serve with guacamole, sour cream, and/or salsa.
Notes
- You can use homemade refried beans or canned. The beans act as a glue to keep everything in place and also add an extra creamy element. It’s delicious!
This Chicken Fajita Quesadilla (Fajitadilla) is a quick, cheesy, and flavor-packed meal—perfect for easy dinners or entertaining. For more creative ideas in the kitchen and beyond, explore the Best Books at Toynix.