Categories: Tex-Mex Recipes

Ingredients

• 10 Mission medium flour tortillas
• 1 lb. boneless, skinless chicken breasts
• 1 packet fajita seasoning
• 1 Tbsp. vegetable oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 8 oz. pkg. shredded cheddar cheese
• 1 8 oz. pkg. shredded Monterey Jack cheese
• 1 8 oz. container sour cream

Directions

1. Cut chicken into small pieces. Combine with the fajita seasoning and mix thoroughly.

2. Heat oil in large skillet over medium heat. Add chicken and cook until no longer pink inside, about 8 minutes.

3. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender.

4. Layer half of each tortilla with cheddar cheese and chicken/ vegetable mixture. Top with Monterey Jack cheese. Hold each tortilla in half to create a “half moon” and press lightly.

5. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream.

Email to a friend | Print this recipe | Back