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Chicken Fajita Quesadillas

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Chicken Fajita Quesadillas
  • Prep 40 min
  • Total 40 min
  • Servings 8
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Reinvent your boring quesadilla with a grown-up spin! Flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.
Updated Jan 9, 2018

Ingredients

  • 2 tablespoons lime juice
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
  • 6 teaspoons vegetable oil
  • 2 medium bell peppers, chopped (about 2 cups)
  • 1 medium red onion, chopped (about 1/2 cup)
  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/2 cup sour cream
  • 1 medium avocado, pitted, peeled, sliced
Make With
Make With
Old El Paso

Steps

  • 1
    In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
  • 2
    In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
  • 3
    Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
  • 4
    On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
  • 5
    Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
  • 6
    Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a colorful quesadilla filling, use red and yellow bell peppers.
  • tip 2
    If you like your quesadilla spicy, finely chop a serrano chile, and sauté with the vegetables.

Nutrition

420 Calories, 23g Total Fat, 23g Protein, 30g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
10g
48%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
960mg
40%
Potassium
320mg
9%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
10%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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