Reviewed: May 18, 2009

Easy and really good

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Reviewed: May 16, 2009

Good, but really heavy on the cheese. I'd probably do a little less cheese than the recipe calls for next time. But if you like cheese a whole lot, leave it as is.

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Jamilkb

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Reviewed: May 8, 2009

I made some w/ jalapenos and some w/o. Those w/o were very bland but those w/ were very good.

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LKP

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Very good and very filling recipe, I used a water spray bottle on the outside of the tortillas before I filled them and they crisped up perfectly. We halved the recipe using 2 boneless skinless chicken breasts, 1 each green and red bell pepper, and 1 very small onion. It made 4 quesadillas using 10 inch tortillas. Prep was actually pretty easy since I have a veggie slicer from PC. I cut the chicken into small strips, about a 1/2 inch wide and maybe 2 inches long. We used a mexican blend cheese bag (from CostCo) instead of separate cheeses. Served with guac and salsa. Very tasty!

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JessicaAZ

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 6, 2009

i thought this was pretty good. i only used one red and one green pepper. i also just bought a package of mexican mix cheese rather than combining the two different kinds the recipe called for......and i mixed both the fajita mix and half a pkg of taco seasoning mix to give it a little bit more of a kick. no bacon for us in this one though. easy, easy to make!

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courtney

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Reviewed: May 6, 2009

Followed the recipe exactly. Only change was to brush olive oil onto the tacos before putting them in the oven. They were great.Believe it or not, I think they're even better as left-overs.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: May 6, 2009

My boyfriend and I really enjoyed eating these quesadillas but I must admit that I didn't follow the directions exactly. I didn't sprinkle the whole packet of fajita seasoning on the chicken as the directions suggested just because I don't really like the fajita seasonings at the store and I was worried that I may not like the taste so I sprinkled just a little seasoning over the chicken and a little over the veggies just give it the flavor with an extra pinch a salt and pepper. I also don't like bacon bits so I just omitted it. I may not have experienced this recipe as it was intended but it was still good.

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Mari

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Lithonia, Georgia, USA

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Reviewed: May 5, 2009

This was easy to make and pretty tasty. Not outstanding.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: May 4, 2009

Made this recipe yesterday. I made a few changes. There were 6 of us, so I baked 6 chicken breasts in the oven the day before, and cut up the veggies also the day before (2ea. red& grn peppers & 1 onion). I put the whole package of seasoning in. I found Monterey Jack cheese with hot peppers in it, and grated some of this up along with the chedder. This made enough for 8 quesadillas (16 tortillas, I did not fold them over, but just spread the chicken mixture on top of one and covered with another torilla. When you take them out of the oven, let them sit for 5-10 minutes, as they taste much better when they have cooled a little, and even better the next day. I also brushed the tops with veg oil to make them a little crispier. They were a big hit with the family. But I think the next time I make them I will use taco seasoning, I think it would give it more taste. Great & easy recipe!

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Wendy

Cooking Level: Intermediate

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Reviewed: May 2, 2009

These were so easy, I used Fajita Seasoning, added some Cumin and Taco seasoning, just used green pepper and onion only. I put some Hot Pepper Jack and Cheddar cheese on them and when they were done we used sour cream and salsa. They were very very good. A Keeper.

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gdsgrl

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Reviewed: May 2, 2009

Delicious! I didn't make any changes, it was wonderful!

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Cheyenne Schweikert

Cooking Level: Expert

Living In: Waxahachie, Texas, USA

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Reviewed: Apr. 28, 2009

I made this pretty much as written, but we cut down to one of each green and red peppers, and added two cans of green chilies. Instead of bacon bits I added 3 strips of cooked bacon. Incredibly good!

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Candy

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Top notch recipe - very easy and quick. I made these a couple of days ago and they were a big hit. I served them with a side of re-fried beans with green chilies and cheese. I made only one small change by leaving out the bacon bits.

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Beth

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Reviewed: Apr. 27, 2009

This recipe seems like it would work for any fajita, burrito etc. Didn't realize folding a burrito over made it a Quesadilla...to the point I used whole wheat Pita Bread to stuff the ingredients into. My quesadilla maker doesn't tolerate large volumes either, if you were to try one of them. As usual I adjusted the ingredients...Less peppers, more onion and added mushrooms because I like 'em and garlic because I add it to most meals. I used less than a full envelope of seasonings due to using less chicken. It did have good flavor and the pocket bread made it easier to eat, I also used less cheese. A tasty and flexible recipe for sure

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Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Apr. 27, 2009

Very good, I used taco seasoning instead of Fajita seasoning because of personal tast.

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NIECOLE

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

This was very good! All three of us liked it We served it with sour cream.

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 26, 2009

I haven't made these yet by this receipe but when I make Quesadillas I do them on top of the stove.I use two and butter one side of each one and put in a frying pan.Butter side down then fill, then second one on top.Heat on one side then flip. They come out nice and crispy!!

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kellieNY

Cooking Level: Intermediate

Living In: Waterford, New York, USA

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Reviewed: Apr. 26, 2009

I skipped the step of putting the chicken pieces on a baking sheet & broiling...not sure why that would be necessary. I stir fried the chicken in the hot oil just until not pink, added the vegetables and continued to cook until the vegetables were softened, then proceeded with rest of recipe. I also made my own fajita seasoning, which I found online, not this site. Definitely use SMOKED paprika, it is worth tracking down (found mine at Marshall's!)lends a nice, subtle smokey flavor. Overall a DELICIOUS RECIPE.

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