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What kid wouldn’t want a quesadilla for supper? Try my Baked Chicken Fajita Quesadilla! The whole family can enjoy a healthy, yet cheesy dinner that will feel indulgent. I cut lean chicken breast into strips and season with fajita seasonings. Then, I saute with onions and peppers, and stuff it all into whole wheat tortillas with cheese. Also, feel free to top yours with some light sour cream, guacamole, or pico de gallo. My Baked Chicken Fajita Quesadilla is a reminder that anything can be made with a healthy twist!

Stacked Fajita Quesadilla

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Baked Chicken Fajita Quesadilla

How Healthy is this Quesadilla?

Baking versus pan frying uses less oil when cooking. By baking, you are saving calories and fat from cooking oil. I have stuffed this dish full of lean chicken for protein, onion and bell pepper for vitamins and antioxidants, and a little reduced-fat cheese to make it a true quesadilla. The tortillas used are high-fiber, whole wheat tortillas, which add as little fat and calories as possible.

If this recipe is made as written, this dish is a high-protein meal. There are 36 grams of protein per serving. Each serving is one half of a quesadilla, or 3 wedges. Also, the quesadilla contains 13 grams of fiber for those integrating lots of fiber into their diet. Want more Mexican-inspired recipes? Try my Skinny Huevos Rancheros.

Ingredients for Baked Chicken Fajita Quesadilla

Fajita Quesadilla Ingredients

  • boneless, skinless chicken breast
  • cumin
  • garlic powder
  • lime juice
  • salt
  • green bell pepper
  • red bell pepper
  • onion
  • reduced-fat Mexican shredded cheese
  • high-fiber, whole-wheat tortillas
  • guacamole, optional, for topping
  • light sour cream, optional, for topping
  • pico de gallo, optional, for topping

How to Make Baked Chicken Fajita Quesadilla

In a gallon size resealable bag, combine the chicken, cumin, garlic powder, lime juice, oil, and salt. Seal the bag and shake it up to combine all of the ingredients. Marinate in the refrigerator for 30 minutes.

Assembling the Quesadilla

To prepare the quesadillas: Preheat the oven to 350°F and lay out 2 baking sheets. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the vegetables and cook, and stir frequently until the vegetables are tender crisp about 10-12 minutes. Remove the vegetables and reserve on a plate.

To the same skillet, remove the chicken from the bag and discard any remaining marinade. Cook the chicken for 4-6 minutes and stir frequently until cooked through.

To assemble: Lay 4 tortillas out and layer 2 tablespoons of cheese, ½ cup vegetables, ½ cup chicken, and 2 more tablespoons of cheese on top. Place the remaining 4 tortillas on top of these. Transfer the quesadillas to the baking sheets (2 on each baking sheet) and lightly spray the tops with nonstick cooking spray. Bake for 8-10 minutes until thoroughly heated and the cheese is melted.

To serve, cut each quesadilla in half, and then each of the halves into 3 wedges.

Quesadilla with Toppings

 

 

Recipe
Baked Chicken Fajita Quesadilla
Recipe
5 from 1 vote
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Baked Chicken Fajita Quesadilla

Created by: Brooke Farmer
Prep Time 10 minutes
Cook Time 25 minutes
Marinade Time 30 minutes
Prep Time 10 minutes
Cook Time 25 minutes
8 servings
Chicken breast, bell peppers, and onions and stuffed inside a whole wheat tortilla with cheese. This is the new, healthy go-to dinner for your family!

Ingredients
 

  • 1 lb boneless, skinless chicken breast, cut into ½-inch strips
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup reduced-fat Mexican shredded cheese
  • 8 low-carb, high-fiber, whole-wheat tortillas, large size
  • light sour cream, optional
  • pico de gallo, optional
  • guacamole, optional

Instructions

  • In a gallon size resealable bag, combine the chicken, cumin, garlic powder, lime juice, oil, and salt. Seal the bag and shake it up to combine all of the ingredients. Marinate in the refrigerator for 30 minutes.
  • To prepare the quesadillas: Preheat the oven to 350°F and lay out 2 baking sheets.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the vegetables and cook, stirring frequently until the vegetables are tender crisp about 10-12 minutes.
  • Remove the vegetables and reserve on a plate. To the same skillet, remove the chicken from the bag and discard any remaining marinade.
  • Cook the chicken for 4-6 minutes, stirring frequently until cooked through.
  • To assemble: Lay 4 tortillas out and layer 2 tablespoons of cheese, ½ cup vegetables, ½ cup chicken, and 2 more tablespoons of cheese on top. Place the remaining 4 tortillas on top of these.
  • Transfer the quesadillas to the baking sheets (2 on each baking sheet) and lightly spray the tops with nonstick cooking spray.
  • Bake for 8-10 minutes until thoroughly heated and the cheese is melted.
  • To serve, cut each quesadilla in half, and then each of the halves into 3 wedges.

Notes

Calories from Fat: 67
WWP+: 6
SmartPoints: 3
 
*Optional toppings not included in nutrition information

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 633mg | Fiber: 13g | Sugar: 3g

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Baked Chicken Fajita Quesadilla

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