Rotisserie Chicken Fajita Quesadillas are easy to make and packed full of flavor. The quesadillas are crispy on the outside and filled with the best chicken fajita mixture and melty cheese. This recipe is perfect for dinner or for a crowd!
Quick and easy dinners are the best! My kids love when we have quesadillas for dinner. These Rotisserie Chicken Fajita Quesadillas are the best quesadillas! By using rotisserie chicken, this recipe comes together so fast. The texture of the crispy tortillas, along with the juicy and flavorful filling and melty cheese is out of this world delicious!
These quesadillas are perfect for lunch or dinner! And you can make the filling ahead of time. And bonus! The leftover quesadillas taste amazing too! I like to heat it up in the toaster oven and it tastes so good!
I have actually been making this recipe for a while so I am happy to be getting it up on the blog finally! I doubled this recipe last summer for a lot of family at a reunion and everyone was raving about how delicious it was! I’m all about well seasoned and flavorful food and these Rotisserie Chicken Fajita Quesadillas are just that and more!
Ingredients Needed for Rotisserie Chicken Fajita Quesadillas:
Please note that while the ingredient list is long, it is still quite a simple and fast recipe. Most of the list of ingredients are the different seasonings you will need. It is worth all the flavor it brings to these quesadillas!
Fajita Seasoning Ingredients:
- Chili powder
- Corn Starch
- Salt (I prefer using kosher salt)
- Onion Powder
- Garlic Powder
- Seasoned Salt
- Chicken Broth or Water
Chicken Fajita Mixture Ingredients:
- Olive Oil
- 3 Bell Peppers (any color, I prefer to use 3 different colors)
- Rotisserie Chicken
- Lime Juice
- Grated Cheese
- Kosher Salt
- Your favorite quesadilla toppings! Such as guacamole, cilantro, sour cream, salsa, etc.
How to Make Rotisserie Chicken Fajita Quesadillas:
Mix together the seasonings: In a bowl, mix together all the seasonings and then stir in chicken broth or water.
Make the Chicken Fajita Mixture: Saute the onions and bell peppers. Then add the chicken. Add in the seasonings from the previous step and cook until the liquid has evaporated.
Cook the Quesadillas: Assemble the quesadillas by layering cheese, chicken fajita mixture, and more cheese. Then cook until golden brown on both sides.
Tips and Tricks to make the best Chicken Quesadillas:
–Prepare ahead of time: You can cut the onion and bell peppers 1-2 days in advance. You can also prepare the chicken fajita mixture the day before.
–Use a mix of cheese: I would suggest using a little more than half of a good white melting cheese like Monterey Jack, Pepper Jack, or Chihuahua Melting Cheese along with cheddar cheese. (For these quesadillas, I used Chihuahua Mexican-Style Melting Quesadilla Cheese and cheddar cheese. I found that melting cheese at Costco but Walmart has it too. )
-The amount of quesadillas this recipe yields is flexible- It really depends on how much chicken filling you add to the quesadillas. We found 1/3 cup of filling was perfect for our preference but you may want a little more or a little less. If you need to stretch this recipe to save money or feed more people you could add a little less of the chicken fajita filling.
-Half this recipe if making it for a smaller group- This recipe yielded 14 quesadillas for me. But it’s easy to half. If the seasoning list seems complicated to half, you can just make it as this recipe calls for then divide it in half and save the other half for making this recipe another day.
-Adjust the seasoning as desired- Once the filling is ready, taste it and add a little more of certain spices that you love.
Making Rotisserie Chicken Fajita Quesadillas for a crowd:
This recipe is so easy to double, or even triple! We made this recipe for a family reunion last summer and it was a huge hit! It wasn’t stressful for us as I prepared the filling the day before. We cooked the quesadillas on a big griddle at the campground and made some cheese quesadillas as well.
We served it with lots of toppings like salsa, sour cream, etc and we had fruit, chips, and drinks.
You could even just serve this recipe as Chicken Fajitas if you are wanting to save time or money.
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- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoon paprika
- 1 ½ teaspoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon season salt
- ½ teaspoon oregano
- 1 cup chicken broth (or water)
For Chicken Fajita Mixture:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 bell peppers, red, green, orange, or yellow, cut into strips
- 4 cups rotisserie chicken (~1 ½ pounds), shredded
- 2 tablespoons lime juice
- 12-14 tortillas
- *6-7 cups shredded cheese (cheddar, Monterey Jack, pepper jack, etc. )
- kosher salt
- Serve with guacamole, avocados, cilantro, sour cream, salsa, pico de gallo, etc.
Place all the seasonings in a bowl: chili powder, cumin, paprika, cornstarch, kosher
salt, onion powder, garlic powder, sugar, season salt, and oregano. Mix seasonings. Stir in the ¾ chicken broth (or water). Set aside.
CHICKEN FAJITA MIXTURE:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion
and sauté until brown but not done cooking, about 4 minutes, then add the sliced bell peppers. Cook for another 4 minutes, until the onions, are softened, and peppers are tender but still a little crisp.
Add in the shredded chicken. Give the seasoning mixture another stir and mix in. Add the lime juice. Once most of the liquid has cooked off, turn off the stovetop. (Note, if the mixture seems dry you can add a little more chicken broth/water.) Taste the filling to see if you want more salt or other seasonings. Set aside.
ASSEMBLING THE QUESADILLAS:
Spread cheese on ½ of each tortilla (about 3-4 tablespoons), top with chicken fajita
mixture (about 1/4 - 1/3 cup), then top with more cheese (about 3-4) tablespoons, and then fold the tortilla over to close.
Heat a 12-inch nonstick skillet, (or a griddle) over medium heat. Add butter (or you
can use oil) to the pan and a sprinkle of kosher salt. Cook the quesadillas on
one side until golden, adjusting heat if needed. Use a spatula to press the
quesadillas to flatten them. (Or you can set a pan/cast iron pan on top of the
quesadilla for about a minute to help flatten it and help the cheese melt
evenly.) Carefully flip the quesadillas with the spatula. and cook on the other
side until the tortilla is golden and the filling and cheese are hot and melted.
Remove from heat and repeat until all the quesadillas are cooked. (If desired,
when you remove it from the heat, you can sprinkle with a touch more kosher
Cut the quesadillas and serve while the quesadillas are still warm along with your
*The amount of cheese you’ll need will vary depending on how cheesy you like your
quesadillas. I used a mix of cheddar cheese and Chihuahua cheese (Mexican-style
quesadilla cheese for melting.)
(You can keep the quesadillas warm on a baking sheet in an oven set to 200 degrees F, until ready to serve.)