Chicken Fajita Quesadillas
Reinvent
your boring quesadilla with an adult spin! The flour tortillas are filled with
chicken, fajita vegetables and Jack pepper for a melting weekday dinner that
the whole family will love.
Ingredients
- 1 onion diced
- 3/4 tsp. chili powder
- 1 green bell pepper diced
- 1/2 tsp. garlic salt
- fresh cracked pepper
- Mexican Blend Cheese
- Tortillas
- 1 red bell pepper diced
- 1 9-oz bag Johnsonville Flame Grilled Southwestern Chicken Breasts
Instructions
First, add a
little olive oil to a skillet and then add diced onion and bell peppers. Cook
on medium heat until softened, stirring frequently. Add chili powder, garlic
salt and pepper. Stir to combine. Remove onions and peppers from skillet and
onto a plate.
Then, wipe
the skillet clean and add Johnsonville Flame Grilled Southwestern Chicken
Breasts and liquid from pouch into skillet. Add 1/2 cup water and cover. Cook
on medium heat for 6-8 minutes, or until chicken is warmed through.
Take chicken
out of skillet and dice it up. Wipe skillet clean and spray with cooking spray.
Place a tortilla down, sprinkle with cheese, add chicken and peppers, another
sprinkle of cheese and one more tortilla to the top. Cook on medium heat until
bottom tortilla is browned (I like to place a heavy skillet over the top to
smash down the quesadilla).
Before you
flip the quesadilla, spray the top tortilla with cooking spray. Carefully flip
over and brown the other tortilla. When browned, take out of skillet and slice
into triangles.
Happy
Cooking Time.
