Reviewed: Sep. 23, 2007

Yummy yummy! This meal is family approved. I left out the bacon & pan fried the chicken in olive oil instead of broiling. And guys, wetting the tortilla really works!! No soggy-ness!!

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CrysOwens84

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

Living In: Newnan, Georgia, USA

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Reviewed: Sep. 10, 2007

Great recipe--my boyfriend said it was one of the best I'd ever made! Like others, though, I made a few modifications. I sauteed the chicken in olive oil instead of broiling (seemed like broiling skinless, boneless breast would dry it out too much) then added salt, pepper, adobo & red pepper flakes. Mixed with the sauteed onion & peppers then added about a half cup of salsa. Delicious! I left out the bacon & the jack cheese (only had cheddar)but I'm sure with those original additions this recipe would be even more amazing. I did the "fold" method and it came out fine--I've only seen them done that way in restaurants anyway. Great with sour cream. Don't forget to brush the outside with oil or water to prevent sogginess.

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LittleCleo

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

We've made this twice in the last week. Two of three boys love it (I forgot that the step doesn't like cooked onions, so wouldn't eat it). I used a spicy taco seasoning instead of the fajita seasoning the first time because I found I was out of fajita seasoning, the second time because the first time was so good! In the future, if I don't have something with a bit of heat in it, I'll be sure to add a little Hatch green chile to the chicken. I also found (as others mentioned) that pan-frying the chicken in the same skillet that I did the veggies in worked beautifully, and I didn't have an extra messy pan to clean up. Oh, and I left out the bacon bits, but will try them another time.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 4, 2007

THE BEST! We make these for our annual cinco de mayo party. Everyone requests them!!

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EVANSMOM

Cooking Level: Expert

Home Town: Pinckney, Michigan, USA

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Reviewed: Aug. 29, 2007

Very good but fallowing other reviewers advice is a must with this recipe. To prevent soggy bottoms brush with a little olive oil before putting in the oven. Also add a little extra chicken not a lot just a little and one to two fresh jalapenos.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Aug. 27, 2007

Thanks for the recipe. I loved it. I used extra chicken & only 1 red & 1 green pepper & no bacon. I lightly oiled 4 tortillas, as others suggested so they'd get crispy, and put oil side down onto 2 cookie pans. Then I put the chicken mixture on top & covered with another tortilla. After cooking, I sliced like a pie into 4 pieces. I froze the leftovers & microwaved & they were just as delicious. This one is a keeper in my recipe book!

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SUPENELOPE (Sue)

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

Great! Nothing else to say. Just follow the recipe (although it also works well if you choose to grill the folded tortillas instead of cooking in the oven).

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Aug. 16, 2007

Absolutely fabulous! These were delicious, I have made them over and over again......my husband bought me a quesadilla maker and they turn out beautifully in it. Thanks

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Melissa

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 7, 2007

I made this for my boyfriend and I and we both absolutely loved it! They came out perfect. We had it with some shredded lettuce, salsa, sour cream on the side and some honey corn bread. Very tasty and fills you up. I will definitely make this again!

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Tara

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Reviewed: Jun. 19, 2007

i looked up this recipe for a quick dinner because i had some tortillas and chicken..it was really easy and really good!! the only change i made was to stir-fry the chicken and the quesadillas because i didn't want to turn on the oven.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 11, 2007

Excellent!!! My family loved these!Much easier to bake rather than fry! Served with fajita soup, makes an awesome meal!

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whatistrump2000

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2007

The recipe was a little too spicey for me.

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LYNNETTEB

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Reviewed: May 7, 2007

Very good. It's basically making a chicken fajita filling then baking it like a quesadilla. I ended up frying on the stove because I had run out of room in my oven & they worked great.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 1, 2007

quick, easy, & delicious!

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caoimhe777

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Reviewed: Mar. 28, 2007

Really awesome recipe- it was so yummy. I didn't have peppers and bacon bits so I left those out. And I cooked the chicken in the skillet instead of broiling it. I followed the other reviewers' suggestions of making them sandwich-style instead of folding, wetting the tortillas when assembling to prevent crisping, and using parchment paper. They came out fabulous. Thanks.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

I made these last night for a party with my girlfriends and everyone loved them. I cooked the chicken in a skillet, then cooked the quesedillas on the stove instead of in the oven. Everyone loved them and asked me to make again next time.

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Lori

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Reviewed: Mar. 18, 2007

With chicken leftover (white meat), a bit of garlic and fresh seasonings, it was very good. I will surely continue to browse on your site. It is a comforting recipe for the winter like we have in Québec.

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masuema

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Reviewed: Mar. 10, 2007

This has become a family favorite. Thanks!

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SLF4

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Reviewed: Mar. 3, 2007

Very good. Only change was to bake them under the broiler which only took a few minites on each side and gave the outside a crisy lightly brown texture.

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