Search thousands of recipes reviewed by home cooks like you.

Chicken Quesadillas

Chicken Quesadillas

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Heather

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TRACYCOOK
2347

TRACYCOOK

11/9/2007

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 Preparation: 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!

Wilemon
769

Wilemon

1/16/2004

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.

DENA.B
532

DENA.B

11/6/2003

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

Similar recipes