5.0 – 1 reviews • Chicken Recipes
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
35 min |
| Cook: |
25 min |
| Yield: |
8 Servings |
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 packet fajita seasoning (1.27 ounce)
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 10 10-inch flour tortillas
- 8 ounce package shredded cheddar cheese
- 8 ounce package shredded Monterey Jack cheese
- 2 cups Daisy Brand Sour Cream
Instructions
- 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
- 2.Combine with the fajita seasoning and mix well.
- 3.Heat the oil in a large skillet over medium heat.
- 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
- 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
- 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
- 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
- 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
- 9.Cut each into 4 wedges and serve with sour cream.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
624 |
| Total Fat |
38 g |
| Saturated Fat |
19 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
3 g |
| Sugar |
5 g |
| Protein |
33 g |
| Cholesterol |
125 mg |
| Sodium |
862 mg |
