Cheesy Chicken Fajita Quesadillas with Peppers and Onions

For quesadilla lovers: these Chicken Fajita Quesadillas with Pineapple Salsa are sure to delight.

Start with a flavorful filling — shredded chicken tossed in a bright green chile sauce — and plenty of gooey cheese melting from the edges. Top each warm quesadilla with a fresh, tangy pineapple salsa for a perfect balance of sweet and savory.

Both the filling and the salsa can be made ahead. Rotisserie chicken breast is a convenient shortcut that works beautifully here.

Let’s keep this simple and delicious.

Ingredients for the quesadillas

• Fresh cilantro – washed and trimmed. Cilantro brings a bright, slightly peppery note that lifts the sauce.
• Fresh flat-leaf parsley – washed and trimmed. Fresh parsley adds a mild, vibrant flavor and tender texture.
• Fresh garlic – peeled and roughly chopped.
• Small jalapeño pepper – seeded and roughly chopped. Remove seeds and membranes for mild heat, or leave them in for more spice.
• Lime juice – freshly squeezed for best flavor.
• Olive oil – extra-virgin preferred; use about 3 tablespoons for the sauce and a bit more for cooking.
• Salt & freshly ground black pepper – to taste.
• Cooked shredded chicken – breast meat works well; rotisserie chicken is an easy option.
• Flour tortillas – 9-inch white or wheat tortillas are ideal.
• Shredded Mexican cheese – a four-cheese blend melts nicely; freshly shredded cheese gives the best texture.
• Green onion – thinly sliced dark green parts only.
• Fresh lime – cut into wedges for serving.
• Sour cream & guacamole – optional, for serving.

Make the green chile sauce

• In a blender combine cilantro, parsley, garlic, jalapeño, lime juice, 3 tablespoons olive oil, salt and pepper.
• Blend until smooth to form a bright green puree.

• Control the heat by removing jalapeño seeds and membranes if you prefer a milder sauce; include them for more spice.
• Toss approximately half the green chile sauce with the shredded chicken and set aside to let the flavors meld; reserve the remaining sauce for serving.

• Let the chicken mixture rest while you prepare the pineapple salsa so the flavors combine.

Pineapple salsa — what you need

• Fresh pineapple – cored and diced.
• Red onion – finely diced.
• Red bell pepper – finely diced.
• Fresh cilantro – trimmed and finely chopped.
• Lime juice – freshly squeezed.
• Salt & freshly ground black pepper – to taste.

• Combine pineapple, red onion, red bell pepper, cilantro and lime juice in a medium bowl.
• Season with salt and pepper and set aside to serve.

Assemble and cook the quesadillas

• Heat a large skillet or griddle over medium with 2 teaspoons olive oil.
• Place one tortilla in the skillet, sprinkle 1/2 cup cheese evenly over the surface, then add 1/2 cup of the shredded green chile chicken on half the tortilla and top with green onions.
• Fold the tortilla in half and cook 2–3 minutes per side, until golden brown and the cheese is melted. Keep warm and repeat with remaining ingredients.

• Slice each quesadilla into thirds and spoon pineapple salsa over the top.
• Serve with lime wedges, the reserved green chile sauce, and additional pineapple salsa. Offer sour cream and guacamole if desired.

Serve warm for best results

These quesadillas are best served straight from the pan — warm, melty and full of flavor. Enjoy.

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