Smoked Cheddar Fajita Quesadillas (2024)

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Smoked Cheddar Fajita Quesadillas make the perfect appetizer, dinner, or snack. We’re sure your family will request them again and again!

Hearty and filling Smoke Cheddar Fajita Quesadillas whip up in a flash, and taste delicious with a side ofFlavorful Spanish Rice. Don’t forget theRestaurant Style Guacamole andRoasted Salsa Verde!!

A classic with a twist

Smoked cheddar fajita quesadillas are a flavorful and filling spin on a classic. They’re loaded with peppers, onion, black beans, chicken, and of course, cheese!

They’re filled with a blend of pepper jack and smoked cheddar, lots of sautéed bell pepper and onion, black beans and seasoned chicken. Incredibly simple but so, so delicious!

These quesadillas are great for lunch or dinner. They’re filling, flavorful and perfect with a side of chips and salsa or guac. If you can’t finish them all in one sitting, they taste great reheated too (yes, I actually enjoy these leftovers)!

making Smoked Cheddar Fajita Quesadillas

SAUTE. In a medium skillet set over medium heat, add the 1 tablespoon of oil. When the oil is hot, add the pepper and onion. Sauté until tender, about 8-10 minutes. You may need to add a little water to prevent them from drying out and burning.

STUFF. Remove from skillet and set aside. Wipe skillet out and add remaining oil. Fold tortillas in half. Place two in the pan side by side, folded edges about 1 inch apart. Stuff with cheese, peppers, onion, black beans and chicken.

BROWN. Cook on both sides until the tortilla is golden brown and the cheese is melty. Serve with salsa, guacamole and/or sour cream, if desired.

Tips + Storing Info

• Red, yellow, or orange peppers can be used in place of the green bell pepper in this recipe.
• Stuff your quesadillas with shredded beef, ground beef, or shredded pork instead of chicken. Leave the meat out all together for a vegetarian option.
• If using a rotisserie chicken it is best to remove the meat from the bones while the chicken is still warm – it will fall right off!
• Add some diced jalapenos or your favorite hot sauce to spice things up a bit.
• If you are feeding a crowd, you can bake the quesadillas in the oven on a sheet pan instead of cooking them on the stove. Bake on a foil lined pan at 375 degrees for 10 minutes, then broil until they get browned and crispy.

STORE leftovers covered in the fridge for up to 3 days.

TO FREEZE, let quesadillas cool first, then wrap them in plastic wrap and place in a Ziploc freezer bag. Freeze for up to 4 months.

Thaw in the microwave or at room temperature, then warm up in a pan on the stove. You can also bake them in the oven at 375 degrees on a foil lined sheet pan straight from the freezer for 6-7 minutes per side.

More delicious Mexican dishes:

• Beef Enchiladas
• Easy Mexican Pizzas
• Chicken Fajita Soup
• Instant Pot Salsa Chicken
• Taco Soup