Reinvent your boring quesadilla with a grown-up spin! In this Chicken Fajita Quesadillas recipe, flour tortillas get filled with chicken, fajita veggies and pepper Jack for a melty weeknight dinner the whole family will love.
Chicken Fajita Quesadillas
- Prep Time 40 min
- Total 40 min
- Servings 8
- Ingredients 11
Ingredients
- 2 tablespoons lime juice
- 1 packet (.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 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 2 cups shredded pepper Jack cheese (8 oz)
- 1 cup thick & chunky salsa
- 1/2 cup sour cream
- 1 medium avocado, pitted, peeled, sliced
Make With
Old El Paso
Instructions
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Step1In 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.
-
Step2In 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.
-
Step3Add 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.
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Step4On 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.
-
Step5Heat 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.
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Step6Carefully 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.
Nutrition
420
Calories
23g
Total Fat
23g
Protein
30g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Quesadilla
- 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
2Tips from the Betty Crocker Kitchens
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