Copycat Chipotle Fajita Quesadilla Recipe

If you’ve ever had that crisp, cheesy triangle packed with smoky steak, caramelized veggies, and melty Monterey Jack from Chipotle and thought, “Why does this hit so hard?”, you’re not alone. The Chipotle Fajita Quesadilla isn’t just a cheesy snack. It’s a whole vibe. Especially when you dip it into that sweet-spicy vinaigrette cream sauce that started as a TikTok hack and ended up becoming a menu mainstay.

This copycat recipe brings the bold adobo steak, sizzling peppers and onions, and signature creamy dip straight to your kitchen. It tastes just like the original but lets you tweak the heat, swap in chicken or veggies, or even go full-on weeknight vegetarian. Whether you’re feeding a crowd or just craving a quesadilla that feels more handcrafted than drive-thru, this version delivers every single time.

How to make Chipotle Fajita Quesadilla at home

Start by searing seasoned steak with an adobo rub until tender and charred. Then sauté bell peppers and onions with a bit of oregano, just like Chipotle does. Layer it all onto a large flour tortilla with freshly shredded Monterey Jack, then press and crisp it until golden on both sides. While it cooks, whip up the creamy vinaigrette dipping sauce that made the “Keithadilla” go viral. Slice it into triangles, dip generously, and enjoy that perfect hot-cheese-meets-spice bite.

Nutrition facts (per quesadilla, without dip or extras)

Calories: ~790
Protein: ~36g
Carbohydrates: ~50g
Fat: ~47g
Fiber: ~4g
Sodium: ~1000mg

Ingredients (makes 2 large quesadillas)

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2

For the steak and seasoning

• 12 oz skirt steak or sirloin, sliced into two thin steaks
• 1 tbsp neutral oil (sunflower or canola)
• 2 tsp smoked tomato paste or tomato paste + ¼ tsp smoked paprika
• 1 chipotle pepper in adobo, minced + 2 tsp adobo sauce
• ½ tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp cracked black pepper
• 1 small garlic clove, grated
• ¼ tsp fine salt

Fajita veggies

• 2 green bell peppers, sliced into thin strips
• 1 medium red onion, thinly sliced
• 1 tbsp sunflower oil
• ½ tsp dried oregano
• ¾ tsp kosher salt

Honey vinaigrette dip

• ¼ cup red wine vinegar
• 2½ tbsp honey
• 3 tbsp chipotles in adobo (with some sauce)
• ½ tbsp kosher salt
• 4 tbsp water
• ½ cup neutral oil
• ½ tsp ground black pepper
• ¼ tsp dried oregano

Creamy dip (a.k.a. the Keithadilla sauce)

• ½ cup sour cream
• ½ cup honey vinaigrette (from above)

Quesadilla assembly

• 2 burrito-size flour tortillas
• 6 oz Monterey Jack cheese, shredded
• Optional: guacamole, salsa, or corn for serving

Tools you’ll need

• Cast iron or nonstick skillet
• Small bowl + whisk
• Sharp knife + cutting board
• Cheese grater
• Blender or food processor (for vinaigrette)
• Tongs or spatula
• Kitchen towel (for pressing quesadillas, if not using a press)

Instructions

1. Marinate and sear the steak

In a small bowl, combine tomato paste, chipotle pepper, adobo sauce, cumin, oregano, pepper, garlic, salt, and oil. Rub onto the steak and let it marinate while prepping the rest (about 15 minutes).

Heat a skillet over medium-high until hot. Sear the steak for 2–3 minutes per side until browned outside and medium inside. Rest 5 minutes, then slice thinly across the grain.

2. Cook the fajita veggies

In the same pan, add oil. Sauté bell peppers and onion over medium-high heat until softened and just charred at the edges (5–7 minutes). Stir in oregano and salt. Set aside.

3. Make the vinaigrette dip

In a blender or food processor, combine vinegar, honey, chipotles, salt, and water. Blend. Slowly drizzle in oil to emulsify. Stir in oregano and black pepper. Chill if making ahead.

4. Mix the creamy dipping sauce

Whisk equal parts sour cream and vinaigrette until smooth. Adjust the ratio to your liking (more vinaigrette = tangier, more sour cream = creamier).

5. Build and cook the quesadillas

On half of each tortilla, layer shredded Monterey Jack, sliced steak, fajita veggies, and a sprinkle more cheese. Fold over.

Heat skillet or griddle to medium-high. Place the folded quesadilla in the pan, pressing down gently with a spatula or another skillet. Cook 2–3 minutes per side until golden brown and cheese is melted.

6. Slice and serve

Transfer to a cutting board. Let rest 1 minute, then cut into triangles. Serve with the creamy dip, and sides like salsa, corn, or guac if desired.

Tips

• Use freshly shredded cheese for better melting and flavor.
• Don’t overfill: too much steak or cheese makes flipping tricky.
• For extra crispness, wipe the pan between batches and press gently while cooking.
• Let the quesadilla rest a minute before slicing to avoid gooey leakage.
• Double the vinaigrette: it stores well and works great on salads or grilled veggies later in the week.

What to serve with

Fresh sides

• Citrus corn salad – A spoonful of fresh corn with lime juice, chopped jalapeño, and cilantro adds brightness that balances the smoky meat and cheese.
• Pico de gallo or fresh tomato salsa – The acidity cuts through the richness of the quesadilla while adding crunch and color.
• Lime wedges – A squeeze of lime right before eating wakes up the whole dish.

Hearty pairings

• Black beans and cilantro rice – Straight out of the Chipotle playbook. These classic sides stretch the meal and give you that full combo feel.
• Mexican street corn (elote) – Charred, creamy, tangy corn on the cob makes an indulgent, satisfying side that complements the fajita vibe.

Cool, creamy contrasts

• Guacamole – Rich, creamy, and just a little tangy. It cools the spice and turns this quesadilla into a full-on feast.
• Cucumber lime salad – Crisp and hydrating, this light side helps balance the heat from chipotle and adobo.

Variations

Chicken Fajita Quesadilla

Swap steak for grilled or pan-seared chicken breast. Season with the same adobo paste. It’s lighter but still bold.

Vegetarian Quesadilla

Double the fajita veggies and add grilled mushrooms or black beans. The cheese and sauce do the heavy lifting flavor-wise.

Spicy Triple Cheese Version

Add a mix of Monterey Jack, Pepper Jack, and Cheddar for extra heat and melty stretch. A dash of hot sauce in the dip doesn’t hurt either.

Breakfast Quesadilla

Replace steak with scrambled eggs and crispy hash browns, then add fajita veggies and cheese. Serve with the same creamy vinaigrette sauce for a zesty wake-up.

Low-Carb Version

Use a low-carb wrap and fill lightly with steak and veggies. Skip the sauce or go light on the vinaigrette blend.

Ingredient Substitutes

Steak

Original: Skirt steak or sirloin
Substitutes: Flap meat, flank steak, chicken thighs, portobello mushrooms (for a veg option)

Chipotles in Adobo

Original: Canned chipotles + adobo
Substitutes: Smoked paprika + cayenne + tomato paste; or hot smoked salsa in a pinch

Monterey Jack

Original: Monterey Jack cheese
Substitutes: Pepper Jack (for heat), mozzarella (for stretch), shredded Mexican blend

Flour Tortillas

Original: Burrito-size flour tortillas
Substitutes: Low-carb wraps, whole wheat tortillas, gluten-free tortillas

Sour Cream

Original: Dairy sour cream
Substitutes: Greek yogurt, dairy-free sour cream, blended cottage cheese

Honey Vinaigrette

Original: Homemade with red wine vinegar and honey
Substitutes: Store-bought honey mustard dressing + splash of chipotle sauce, or balsamic-honey mix

Bell Peppers + Onion

Original: Green bell pepper and red onion
Substitutes: Yellow or orange bell peppers, sweet onions, zucchini strips, or poblano peppers