Chicken Fajita Quesadillas

Prep Time: 40 Min.
Total Time: 40 Min.
Servings: 8

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.

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 ½ cup)
  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
  • 2 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • ½ cup sour cream
  • 1 medium avocado, pitted, peeled, sliced

Nutrition

1 Serving: Calories 420 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 70mg; Sodium 960mg; Potassium 320mg; Total Carbohydrate 30g (Dietary Fiber 2g); Sugars 5g; Protein 23g

Daily Value Percentages: Vitamin A 35%; Vitamin C 35%; Calcium 25%; Iron 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;

Preparation

  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.

Recipe Tips

  • If you like your quesadilla spicy, finely chop a serrano chile, and sauté with the vegetables.