Recipe courtesy of Daisy
Chicken Fajita Quesadillas
- Level: Easy
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 624
- Total Fat
- 38
- Saturated Fat
- 19
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 125
- Sodium
- 862
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
Ingredients
1 pound boneless skinless chicken breasts
1 packet fajita seasoning (1.27 ounce)
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
10 10-inch flour tortillas
8 ounce package shredded cheddar cheese
8 ounce package shredded Monterey Jack cheese
2 cups Daisy Brand Sour Cream
Directions
- 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
- 2.Combine with the fajita seasoning and mix well.
- 3.Heat the oil in a large skillet over medium heat.
- 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
- 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
- 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
- 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
- 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
- 9.Cut each into 4 wedges and serve with sour cream.