This recipe comes from All Recipes. I’ve made only two alterations. The original recipe calls for bacon bits and green bell peppers. We’re not fans of bacon, and we like these better with red bell peppers only. We’ve often made this to feed a crowd, and it’s always a hit. We serve it with rice and corn, and sometimes top it with salsa and sour cream.
- 1 pound skinless, boneless chicken breast, diced
- 1 (1.27 ounce) packet fajita seasoning
- 1 tablespoon vegetable oil
- 3 red bell peppers, chopped
- 1 onion, chopped
- 10 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet.
- Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese and Monterey Jack.
- Fold the tortillas in half and place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.