Recipe by Heather
"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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skinless, boneless chicken breast, diced
1 (1.27 ounce) packet
green bell peppers, chopped
red bell peppers, chopped
10 (10 inch)
1 (8 ounce) package
shredded Cheddar cheese
1 (8 ounce) package
shredded Monterey Jack cheese
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. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Also, to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe!
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 made more chicken adding garlic powder, onion powder, cumin, salt, and pepper. I added salsa and cheese to the mixture before baking the quesadillas. I left out the peppers and bacon bits. My husband loved them!
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 fajita type seasoning that was not as spicy. Used two tortillas instead of folding one, brushed lightly with butter then grilled on the griddle about 3-4 minutes per side. Turned out perfectly browned and crispy, not dry at all. Served with a mixture of sour cream, salsa, and guacamole. Thanks for the initial idea.
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 peppers, then I used 2tbl. of italian dressing while cooking the chicken to give them a little moisture because we like our quesas saucy. Delicious!
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 the recipe calls for. I used 8 tenderloins and half of the packet seemed to do the trick. I cooked these on my George Foreman and served them with homemade pico de gallo and guacamole. Will definitely be a repeat. Thanks Heather.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 101
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