Description
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Ingredients
- 1 pound skinless, boneless chicken breast, diced
- 1 (1.27 ounce) packet fajita seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 10 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 (8 ounce) package shredded Monterey Jack cheese
Instructions
- Preheat the broiler. Lightly grease a baking sheet.
- Toss chicken with fajita seasoning
- then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center
- about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large saucepan over medium heat. Stir in bell peppers
- onion
- and broiled chicken. Cook and stir until vegetables have softened
- about 10 minutes.
- Layer half of each tortilla with chicken and vegetable mixture
- Cheddar cheese
- Monterey Jack cheese
- and bacon bits. Fold tortillas in half and place onto a baking sheet.
- Bake quesadillas in the preheated oven until cheeses have melted
- about 10 minutes. Cut each quesadilla into wedges and serve.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 20