Chicken Fajita Quesadillas

Mission

10 medium size flour tortillas

1 pound boneless, skinless chicken breasts

1 packet fajita seasoning

1 tablespoon vegetable oil

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow onion, diced

1 8-ounce package shredded cheddar cheese

1 8-ounce package shredded Monterey Jack cheese

1 8-ounce container sour cream

Dice dice dice!

Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. 

I had to use chicken thighs because Ken's was out of breasts. I think it was an improvement.

Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. 

You don't have to be super tidy. It's gonna get all melty anyway.

Fold each tortilla in half to create a “half moon” and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream.

This really hit the spot.

My Rating: 4/5 "The fajita seasoning in these is on point. We also loved the combination of cheeses. It was much tastier the way the recipe recommended than it would have been if we'd just used one of those bags of mixed shredded cheese. These are wonderfully substantial and, because they're quesadillas, super fun to eat!"