Chicken Fajita Quesadillas
Prep Time
35mins
Time to Table
1hr
Servings
8
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 packet fajita seasoning
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 10 10-inch flour tortillas
- 8 ounce package shredded cheddar cheese
- 8 ounce package shredded Monterey Jack cheese
- 2 cups Daisy Sour Cream
Tips
Save Some Time:
For time-savings, use precooked, diced rotisserie chicken in place of raw chicken.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 packet fajita seasoning
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 10 10-inch flour tortillas
- 8 ounce package shredded cheddar cheese
- 8 ounce package shredded Monterey Jack cheese
- 2 cups Daisy Sour Cream
Tips
Save Some Time:
For time-savings, use precooked, diced rotisserie chicken in place of raw chicken.
Directions
- Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces. Combine with the fajita seasoning and mix well.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
- Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
- For each quesadilla, sprinkle 1/4 cup cheddar cheese on half of a tortilla. Spoon about 1/2 cup of the chicken mixture over the cheese. Top with 1/4 cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
- Spray a skillet or griddle with cooking spray, warm to medium heat. Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
- Cut each into 4 wedges and serve with sour cream.
- Calories:665
- Cholesterol:137
- Dietary Fiber:3
- Protein:34
- Sodium:1242
- Total Carbohydrate:46
- Total Fat:37
