Chicken Quesadillas

Chicken Quesadillas

554

"This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa."
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Ingredients

55 m servings 244 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the broiler. Grease a baking sheet.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

554
  1. 854 Ratings

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Most helpful positive review

Excellent Quesidillas! Just wanted to gives a heads up on two issues. First, most fajita mixes contain MSG (some people are adverse to this, understandably) Here is a good mix recipe: 3 Tbsp. co...

Most helpful critical review

Too much fajita seasoning! You are better off using taco seasoning or creating your own seasoning. I added fajita seasoning and ended up throwing the chicken away beacuse it was way too salty. I...

Excellent Quesidillas! Just wanted to gives a heads up on two issues. First, most fajita mixes contain MSG (some people are adverse to this, understandably) Here is a good mix recipe: 3 Tbsp. co...

Pretty good, but I made these again and changed things a bit and liked it better. I omitted the bacon, instead of green peppers I used green chili peppers, used green onions and made my own faj...

Here's the answer for crusty tortillas - wet them before baking.

My family loves these. I also had the soggy bottom problem, so I brush a little olive oil on the tortillas before I pop them in the oven. That makes them nice and crispy!

My family loved this recipe. I cooked the chicken first and then i cut into cubes it's much easier this way.

O MY this was great! I love quesadillas and it turned out just as described! One thing I did was use a little less fajita seasoning as too much overwhelms the mild taste of the cheese and green ...

Oh sooo yummy!! I love quesadillas and this was just a wonderful and simple recipe for them. I didn't use the full packet of the seasoning mix because I don't think I used as much chicken as t...

These were wonderful!! Though we did make some changes. We added about 1/2 lb of mushrooms (quartered) to the veggie mix and we only used 2 chicken breasts (there are only 2 of us) and we turn...

Super good, but need to add a note for those using low-carb tortillas. These work so much better on a grill pan than baked in the oven. I've tried baking them in the oven with and without brushi...