Chicken Fajita Quesadillas

If you're looking for an easy weeknight meal that tastes like it came straight off a sizzling restaurant skillet, these Chicken Fajita Quesadillas are hard to beat. Marinated chicken thighs are grilled until juicy, paired with buttery peppers and onions, then loaded into crispy flour tortillas with plenty of melty queso quesadilla cheese and fresh homemade pico de gallo.

The combination of smoky grilled chicken, fresh vegetables, and gooey cheese makes these perfect for family dinners, game days, or backyard cookouts.

Ingredients

For the Chicken & Quesadillas

• 2 pounds boneless, skinless chicken thighs
• 3-4 large flour tortillas
• 3 cups queso quesadilla cheese, shredded
• 2 tablespoons butter
• 1/2 onion, sliced
• 1 green bell pepper, sliced

Marinade

• 3 tablespoons olive oil
• 1 tablespoon Crove Fajita Rub
• 1/4 yellow onion, sliced
• 1 jalapeño, chopped
• 1/4 cup fresh cilantro
• 1/4 cup Allegro Original Marinade

Fresh Pico de Gallo

• 1/4 onion, diced
• 1 jalapeño, diced
• 2 tablespoons fresh cilantro, chopped
• 2 Roma tomatoes, diced
• 1 teaspoon Crove Fajita Rub

Optional for serving: sour cream, guacamole, salsa, and lime wedges.

Instructions

1. Marinate the Chicken

In a bowl, combine the olive oil, Crove Fajita Rub, sliced onion, jalapeño, cilantro, and Allegro Original Marinade. Mix well.

Place the chicken thighs in a large zip-top bag, pour the marinade over the chicken, seal, and massage everything together. Refrigerate for 2-4 hours.

2. Make the Pico de Gallo

Combine the diced onion, jalapeño, cilantro, Roma tomatoes, and Crove Fajita Rub in a bowl. Stir together, cover, and refrigerate until ready to use.

3. Grill the Chicken & Vegetables

Preheat your grill to medium heat.

Melt the butter in a skillet and sauté the sliced onion and green bell pepper until softened and lightly caramelized. At the same time, grill the chicken, flipping halfway through, until it reaches an internal temperature of 165°F. Remove everything from the grill and slice the chicken into thin strips.

4. Assemble the Quesadillas

Lay out a tortilla and add:

• A layer of shredded cheese
• Sliced grilled chicken
• A spoonful of fresh pico de gallo
• Another generous layer of cheese

Fold the tortilla in half and repeat with the remaining ingredients.

5. Crisp Them Up

Butter a hot griddle or flat-top surface (or use the flat side of your GrillGrates). Cook each quesadilla for 1-2 minutes per side, until golden brown and the cheese is completely melted.

Slice into wedges and serve hot.