If you’re wondering how to make the most of those delicious roast chicken leftovers from last night’s dinner, you’re in for a treat – Chicken Fajita Quesadillas is the answer! Breathe new life into your roast chicken leftovers while creating a totally mouthwatering meal!
Why Chicken Fajita Quesadillas?
- Flavor Explosion: Chicken fajitas are known for their bold, zesty flavors. By turning them into quesadillas, you get to savor those same delicious tastes with an added layer of cheesy goodness.
- Effortless Convenience: With leftover roast chicken on hand, half the work is already done. You’ll have a fantastic meal on the table in no time, making it perfect for busy weeknights.
- Customizable Creation: Quesadillas are incredibly versatile. You can tweak the ingredients to match your preferences, making them as spicy or as mild as you like. Plus, they’re a great way to get some added veggies in your diet!
The Ingredients
- Leftover roast chicken
- Flour tortillas (use whole wheat for a healthier twist)
- Bell peppers
- Onion
- Mexican blend cheese (or your favorite cheese)
- Fajita seasoning mix
- Olive oil
- Sour cream, salsa and guacamole (for dipping)
How to Make Chicken Fajita Quesadillas with Leftover Roast Chicken
1. Prep Your Veggies: Heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the bell peppers and onion until they become tender and slightly caramelized. Add the roast chicken and sprinkle the fajita seasoning mix over the mixture and stir to coat evenly. Remove mixture into a bowl and wipe pan clean so it can be used to make the quesadillas.
2. Build the Quesadilla: Lay out your flour tortillas, and on one half of each tortilla, sprinkle a generous amount of shredded cheese.
3. Add Chicken and Veggies: Layer the roast chicken and sautéed fajita veggies mixture on top of the cheese.
4. Fold and Cook: Fold the other half of the tortilla over the filling, creating a half-moon shape. In the same skillet, heat a touch of olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla turns golden brown and the cheese inside melts, about 3 minutes. Flip and cook the other side another 3 minutes.
5. Slice and Serve: Remove from the skillet, let it cool for a moment, and then slice your Chicken Fajita Quesadilla into wedges.
6. Dip and Delight: Serve your quesadilla wedges with sour cream, salsa or guacamole for dipping.
Customize it Your Way!
- Spicy Kick: Add jalapeño slices or a drizzle of hot sauce if you’re a fan of extra heat.
- Veggie Extravaganza: Boost the veggie power and add mushrooms, spinach, or corn.
- Protein Boost: Add some black beans or refried beans to your quesadilla for a little extra protein and flavor boost!
More Recipes for Leftover Roast Chicken
- Chinese Chicken Salad
- Chicken Mozzarella Pasta
- Chicken Pesto Wraps
- Mu Shu Chicken
- BBQ Chicken Sandwiches
- Mexican Enchiladas
Chicken Fajita Quesadillas are the ultimate example of turning yesterday’s dinner into today’s delight. They’re quick, convenient, and a flavor-packed crowd-pleaser. So, the next time you have leftover roast chicken, don’t let it go to waste. Let me know what you think of this recipe in the comments or tag me on social media if you make it!
Images by Ivan Solis
Ingredients
- 2 tortillas
- 1 cup shredded cheese (Mexican cheese blend, mozzarella or cheddar)
- 1 cup cooked chicken, cut into chunks or shredded
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 teaspoons fajita seasoning (or to taste)
- 2 teaspoons olive oil, divided
Instructions
- Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sauté the bell peppers and onion until they become tender and slightly caramelized. Add the roast chicken and sprinkle the fajita seasoning mix over the mixture and stir to coat evenly. Remove mixture into a bowl and wipe pan clean so it can be used to make the quesadillas.
- Lay out your flour tortillas, and on one half of each tortilla, sprinkle 1/2 cup of shredded cheese.
- Layer the roast chicken and sautéed fajita veggies mixture on top of the cheese.
- Fold the other half of the tortilla over the filling, creating a half-moon shape. In the same skillet, heat 1 teaspoon of olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla turns golden brown and the cheese inside melts, about 3 minutes. Flip and cook the other side another 3 minutes.
- Remove from the skillet, let it cool for a moment, and then slice your Chicken Fajita Quesadilla into wedges.
- Serve your quesadilla wedges with sour cream, salsa or guacamole for dipping.
This was a HUGE hit tonight with my DD. She had me cut the wedge into 1/2 so that I was giving her 1/8 of the entire tortilla. She ended up eating almost 3 slices! I am already planning on send them to daycare this week.
I drizzle mine with lime or lemon juice. Helps keep it from turning brown. It helps keep it a little longer than without, but not for days…
But how do you get the guacamole to last 3 days?
My kids love quesadillas. Thanks! Can’t wait to try this one!
This looks great. I love recipes that make delicious leftovers.