Tuesday, July 23, 2013

Chicken Quesadillas

2 boneless skinless boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon canola oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
8 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Salsa (optional))
Guacamole (optional)
Sour cream (optional)
  1. Heat the oil in a large skillet over medium heat. Add chicken and cook until no longer pink.
  2. Add fajita seasoning, onion, green bell pepper, and red bell pepper.
  3. Cook and stir until the vegetables have softened, about 10 minutes.
  4. Preheat oven to 350 degrees F.
  5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, and Monterey Jack.  Use the as little or as much as you like. 
  6. Fold the tortillas in half and place onto a baking sheet.
  7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
  8. Cut each quesadilla into 3 triangles.
  9. Serve with salsa, guacamole and/or sour cream.
Prep Time:  30 minutes
Cook Time:  25 minutes
Serves 5 (1 quesadilla per serving)

Note:  When I make this recipe, I do not end up using all of the tortillas.  I did not use all of the Cheddar or Monterey Jack cheeses either.

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