Categories: Mexican

Ingredients

• 2 green bell peppers, quartered
• 2 red bell peppers, quartered
• 1 onion, quartered
• 8 oz. cheddar cheese
• 8 oz. Monterey Jack cheese
• 1 lb. chicken breast, cut into strips
• 1 oz. packet fajita seasoning
• 1 tbsp. vegetable oil
• 1/2 tsp salt
• 8 (8-9-inch) flour tortillas
• 2 slices cooked bacon, crumbled
• Sour cream and chopped fresh cilantro

Directions

1. Pulse peppers and onion in a food processor until finely chopped. Transfer to a bowl. Fit processor with shredding disk and use it to shred cheeses.

2. Preheat broiler and position rack 6 inches from heat source. Grease 3 baking sheets. Toss chicken with fajita seasoning and arrange on 1 prepared baking sheet. Broil until chicken is no longer pink in center, about 5 minutes. Position racks in upper and lower thirds of oven and preheat to 350.

3. Heat oil in a 12-inch skillet over medium heat. Cook peppers and onion with salt, stirring, until vegetables are tender and most of the liquid has evaporated, about 6 minutes. Stir in chicken and cook until heated through and well combined, about 1 minute.

4. Arrange tortillas on remaining 2 prepared baking sheets. Spoon about 1/2 cup chicken and vegetable mixture onto left half of each tortilla. Sprinkle with cheese and bacon, then fold right half of each tortilla over filling.

5. Bake until cheeses melt, about 10 minutes. Cut each quesadilla into 3 wedges. Top with sour cream and cilantro.

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