Quesadillas de Pollo con Rajas (Chicken and Pepper Quesadillas)
Crisp golden flour tortillas filled with spiced chicken, soft peppers and stretchy melted cheese, served with a cooling lime crema.
Made with Lime crema (Mexican soured cream sauce) and Flour tortillas and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chicken strips with the fajita seasoning mix (see the base recipe) and half the oil.
- 2
Heat the rest of the oil in a large frying pan over a high heat. Cook the chicken for 5 to 6 minutes, stirring, until golden with no pink inside. Add the pepper and onion and cook for 5 minutes until soft. Tip into a bowl.
11 min - 3
Lay 4 of your flour tortillas (see the base recipe) on a board. Scatter half the cheese over them, top with the chicken mixture, then the remaining cheese, and cover with the other 4 tortillas.
- 4
Melt a little of the butter in a clean frying pan over a medium heat. Cook each quesadilla for 2 to 3 minutes on each side, pressing down gently, until golden and the cheese has melted.
5 min - 5
Rest on a board for 2 minutes, then cut into wedges.
- 6
Serve with your lime crema (see the base recipe) for dipping.
Tips
- Oaxaca cheese melts into long strings. Mozzarella is the best UK swap, and a little mature cheddar adds flavour.
- Let the chicken filling cool for a few minutes before assembling so the tortillas do not turn soggy.
- Press the quesadilla gently with a spatula as it cooks to get an even golden crust.
- For a dairy free version use a dairy free melting cheese and skip the crema, using lime and avocado instead.
Storing and freezing
Keep leftover quesadillas in the fridge for up to 2 days, cooled within 1 to 2 hours. Reheat in a dry frying pan or hot oven until steaming hot in the middle. Cooked chicken should only be reheated once.
Questions
What cheese is best for quesadillas?
Oaxaca cheese is the traditional choice because it melts and stretches. Low moisture mozzarella is the closest UK swap, often mixed with a little cheddar for flavour.
Can I make these ahead?
Yes. Assemble them and keep them covered in the fridge for up to 4 hours, then cook just before serving so the tortillas stay crisp.
Can I make them gluten free?
Yes, use corn or gluten free tortillas instead of flour ones, though they can break more easily when folded. Make sure any wrap you buy is labelled gluten free.
More made with lime crema (mexican soured cream sauce)
Chilaquiles de Birria (Birria Chilaquiles with Fried Eggs)
GFNFHPFlautas de Barbacoa (Crispy Rolled Beef Tacos)
GFEFNFElote Asado con Crema (Grilled Corn on the Cob)
EFNFNOGSopes de Frijol con Salsa Verde (Masa Cups with Beans)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.