Ingredients

The following ingredients have 4 Servings
  • 1/2 pound (8-ounces) skinless and boneless chicken breasts, thinly sliced
  • 1/2 teaspoon baking soda
  • 2 Tablespoons water
  • 1 Tablespoon plus 1 teaspoon vegetable oil, divided
  • 2 1/2 teaspoons Taco seasoning (See Tip 1)
  • 1/2 cup thinly sliced onions
  • 1/2 cup assorted bell peppers, julienned (See Tip 2)
  • 1 clove garlic, minced
  • 1 Tablespoon freshly squeezed lime juice
  • 2 extra large (10-inch) flour tortillas (See Tip 3)
  • 1 cup (4 ounces) shredded Cheddar cheese, divided (See Tip 4)
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided (See Tip 4)
  • Salsa, sour cream and/or guacamole to serve on the side (optional)

Instruction

  • Combine 1/2 teaspoon of baking soda with 2 tablespoons of water. Add to chicken; stir to combine. Let chicken sit for 15 minutes. Rinse well in cold water and drain well. Pat dry with paper towels.
  • Heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium heat. Add chicken and taco seasoning. Stir to combine. Cook, stirring occasionally for 6 to 7 minutes, or until chicken is done. Push cooked chicken to one side of the pan.
  • Add onions and bell peppers to skillet with chicken. Cook, stirring occasionally until vegetables are crisp tender, about 6 or 7 minutes. Add garlic to vegetables; cook for 30 seconds or until fragrant.
  • Stir chicken and vegetables together. Add lime juice; stir to combine. Transfer chicken fajita mixture to a bowl.
  • Rinse and dry skillet used to make chicken fajita mixture. Place over medium heat.
  • Brush one side of flour tortilla with 1/2 teaspoon vegetable oil and place in skillet, oiled side down. Add 1/4 cup of Cheddar cheese and 1/4 cup of Monterey Jack cheese. Top cheeses with half of chicken fajita mixture. Finish with 1/4 cup of Cheddar cheese and 1/4 cup of Monterey Jack cheese. Fold other side of flour tortilla over quesadilla mixture. Cook for 3 minutes or until golden brown on bottom. Flip quesadilla and cook other side for 3 minutes or until golden brown. Transfer to cutting board to cool. Repeat process with other flour tortilla.
  • Allow quesadillas to cool for 10 minutes. Cut each quesadilla into four pieces. If desired, serve with salsa, sour cream and/or guacamole on the side.
  • Yield: 4 servings. (See Tip 5)