by Austin Carter
New Recipe
PREP TIME - 20minutes COOK TIME - 25minutes ADDITIONAL TIME - 5minutes COURSE - Main Course CUISINE - tex mex SERVINGS - 10 CALORIES - 472 kcal
– Baking sheet – Large saucepan – Mixing Bowls – Knife and Cutting Board – Spatula
– 1 pound skinless, boneless chicken breast, diced – 1 tbsp vegetable oil – 2 red bell peppers, chopped – 10 flour tortillas – 1 package shredded Monterey Jack cheese
– 1 packet fajita seasoning – 2 green bell peppers, chopped – 1 onion, chopped – 1 package shredded Cheddar cheese – 1 tbsp bacon bits
– Prepare Ingredients: Gather all ingredients and preheat the broiler. Lightly grease a baking sheet. – Broil Chicken: Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through, about 5 minutes.
– Preheat Oven: While the chicken is cooking, preheat the oven to 350°F (175°C). – Cook Vegetables: Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes. .
– Assemble Quesadillas: Layer half of each tortilla with the chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits. Fold tortillas in half. – Bake Quesadillas: Place the assembled quesadillas onto a baking sheet and bake in the preheated oven until the cheeses have melted, about 10 minutes.
– Serve: Remove from the oven and cut each quesadilla into wedges. Serve with sides of salsa and sour cream. Enjoy your delicious chicken and vegetable quesadillas! NUTRITION