Chicken Quesadillas

Pretty good, but I made these again and changed things a bit and liked it better. I omitted the bacon, instead of green peppers I used green chili peppers, used green onions and made my own fajita type seasoning that was not as spicy. Used two tortillas instead of folding one, brushed lightly with butter then grilled on the griddle about 3-4 minutes per side. Turned out perfectly browned and crispy, not dry at all. Served with a mixture of sour cream, salsa, and guacamole. Thanks for the initial idea.

My family loves these. I also had the soggy bottom problem, so I brush a little olive oil on the tortillas before I pop them in the oven. That makes them nice and crispy!

My family loved this recipe. I cooked the chicken first and then i cut into cubes it's much easier this way.

Super good, but need to add a note for those using low-carb tortillas. These work so much better on a grill pan than baked in the oven. I've tried baking them in the oven with and without brushing with oil and/or butter, but the tortillas always come out very hard. Suggestion: Spray a frying pan with veg. oil spray and grill them at med. heat for about 4 min. on both sides -- they turn out tender and crispy. Also recommend sprinkling some cheese on the tortilla before adding the meat mixure, and then the rest of the cheese on top. This helps hold everything together.

O MY this was great! I love quesadillas and it turned out just as described! One thing I did was use a little less fajita seasoning as too much overwhelms the mild taste of the cheese and green peppers, then I used 2tbl. of italian dressing while cooking the chicken to give them a little moisture because we like our quesas saucy. Delicious!

These were wonderful!! Though we did make some changes. We added about 1/2 lb of mushrooms (quartered) to the veggie mix and we only used 2 chicken breasts (there are only 2 of us) and we turned them into wraps and my husband added sour cream to his. Even with only 2 chicken breasts we had 6 wraps in the end (plently for the 2 of us for dinner and for lunch the next day!) very nice of the wallet. Thanks for posting it!

Oh sooo yummy!! I love quesadillas and this was just a wonderful and simple recipe for them. I didn't use the full packet of the seasoning mix because I don't think I used as much chicken as the recipe calls for. I used 8 tenderloins and half of the packet seemed to do the trick. I cooked these on my George Foreman and served them with homemade pico de gallo and guacamole. Will definitely be a repeat. Thanks Heather.

To make your Quesadillas either spicier or milder there are a couple of things that we do. First I never broil my chicken. I cook my chicken in a skillet, cutting it into bite size pieces about half way through. It gets the nice browned flavor. I season it well w/pepper, garlic powder etc. beforehand. I get my peppers and onions going, then put them all in one skillet, adding a tiny bit of water and taco seasoning. Depending on how much seasoning you want will depend on how much water you should add. For more heat, I add Crushed red pepper flakes. My husband likes his food "hot", so his quesadillas also get the jalapenos and diced green chiles. Once you let your chicken mixture sit for a few minutes you'll get a thickened little sauce. Even that you can control, again by how much water you add. In a large skillet, I add a little bit of oil, add one tortilla, put chicken filling on one side adding shredded cheese, fold over. I flip when it gets a little golden brown. Is always crispy because that's how we like it. I'm only cooking for 3-4) people so it might take me 10 minutes (at the most) at the stove with the skillet/tortilla part. I'll cut up one for everyone while I'm cooking the others, sometimes the next with another variation. If you had a lot of people to feed, using the oven method might work a lot better. I just had never tried it.

This recipe was absolutely delicious. I didn't need as much green and red peppers as called for and I chopped and sliced all my veggies very thin. Thin I just prepared them as the fajita packing instructed. Also I would recommend brushing them litely with butter or water so they aren't so crispy. All in all though a wonderful recipe with lots of flavor.

I make something similar to this recipe, but shred a supermarket rotisserie chicken to save time. To make the sauce, I use medium taco sauce and chili powder blended with the chicken and cooked veggies. I spray a baking sheet, add a tortilla, then fill with chicken/veggie mixture and cheese. Top with another tortilla, then etiher spray with cooking spray or spread with melted butter and bake. I use a pizza cutter to cut into wedges for serving

I though these were tasty. I would also recommend a little more chicken and green onions. Good and easy! Thanks!

Very good by the TRACYCOOK review. I made the fajita seasoning from her review. I made some mexican rice with it and it was good together. I did brush some butter on the outside of the tortillas before baking, helping them to crisp up. I didn't add the bacon piece, I don't think it needed them.

This was very good. My kids all liked it. I didn't use packaged fajita seasoning though. I used my own marinade of juice of 2 limes, juice of 1 orange, 2 minced cloves of garlic, 2 tbsp olive oil, 1 tbsp chopped cilantro, 1 tsp cumin and 1 tsp salt. I marinated the chicken for about 4 hours and then grilled it. I reserved some of the marinade and sauted the bell peppers and onions in it. I used a red onion. I only used shredded Cheddar and I left out the bacon bits. I would make this again with these changes.

I also have a similar recipe. I use all three colored peppers, red, green and orange and purple onions sliced. Also subustitute regular taco seasoning for the fajita, we find the fajita mixes to be bitter. Its a hit every time.

We love these quesadillas, but it is very important that you use the right fajita seasoning mix. I used a generic store brand and hated it. But the McCormick brand fajita seasoning is amazing. Totally delish!

So good!! This was an amazing dish and the entire family loved it. It was so simple and easy to make...I agree with the other reviews about brushing oil on the bottom of the tortillas when putting them in the oven. I also used the Mexican cheese blend which tasted delicious...will definitely make this again!

Okay, I cheated and bought a cooked rotisserie chicken from the supermarket. I deboned it, added chopped green onions and the fajita seasoning to the pan and cooked on med. for 5-6 minutes. Then I followed the directions to the recipe. They were great! 2 people said they were the best quesadillas they ever had. I have to agree....thanks for the recipe. Maybe next time I won't be so lazy and actually cook the chicken myself =)

Skipped the bacon bits. Used chicken tenderloins with fajita seasoning in a frying pan with olive oil for a few mins. Added green and red peppers and then onion. Folded ingredients into a wheat tortilla and added chedder cheese and black olives. Folded in half, and cooked on a George Forman. Served with Salsa and Guacomola Sauce. Excellant!

One thing I like to add to my quesadillas is a special sauce. I add one part sour cream to one part salsa con queso (the cheesy salsa) and stir it up well. I spread a thin layer over one side of the tortilla before adding the chicken mixture. It really helps the quesadillas from tasting too dry. Great recipe though!

I though these were tasty. I would also recommend a little more chicken and green onions. Good and easy! Thanks!

Super yummy! I was so excited to make these, then my 2 teenage kids and husband ended up being gone for dinner tonight. I made them anyway for me and my 5-year old. They were fabulous!!! My husband ate leftovers when he got home- he loved them too. Now we'll have great leftovers for tomorrow. I'll definitely make again. I made exactly as the recipe stated, but left out the bacon. Don't need bacon- lots of flavor as is!

We add yellow pepper as well. Our grocery actually sells a frozen vegetable mix of red, yellow, green pepper plus onion. Sure cuts down on prep time. Try habanero cheese for a great kick.

This was great and made for a lot of leftovers. We heated on the stove top instead of the oven to keep the bottom tortilla crisp. We had a lot of wonderful leftover filling which was great in a wrap. We'll do this again!

Great recipe but with some changes. I put frozen chicken tenders in the crock pot overnight with fajilta seasoning, water, canned tomatoes with jalapenos, fresh onions and garlic. Let it cook overnight, about 20 hours actually, chicken was shredded by the time I got home from work, then it was just saute the peppers, put them together and enjoy. For a busy mom who doesn't get home from work until 8:30 most nights, we were able to eat "earlier" than usual. Leftovers were great for lunch the next day as well. Thanks.

DON'T FORGET THE CILANTRO!!!!!!

A couple things make this recipe even easier...grease the cookie sheet and place your tortilla on the cookie sheet before filling it. Saves the mess of having to transfer it AND lightly greases the side of the tortilla that you'll be folding over the meat/veggies. Keeps the tortilla from getting too hard when heating in the oven. Use shredded Mexican cheese so you don't have to buy multiple cheeses. Deelish and EVERYONE in my family loved it. Goes into the rotation.

The seasoning was too strong and the tortillas didn't crisp--even though I brushed them with oil like some people suggested. I'm going back to my old recipe-it has an extra step of crisping the tortillas in the pan before baking but it turns out better.

I made these the other night for my boyfriend and we both really liked them. They didn't beat some of my favorite mexican restaurant quesadillas but they were still good! I ended up marinating the chicken and grilling it which had great flavor. I added jalepenos because I like spicy food. I also used the tip of brushing the tortillas with olive oil which made the tortilla crunchy. I was so happy to learn that trick!

There GRRRRRRREAT !!!

I liked this quick and easy meal with a side dish of Mexican rice. The only ingredient change I made was instead of Fajita seasoning I went with Taco, as per other reviews. I chose to assemble mine differently (pie-shaped) - brushed one side of tortilla with EVOO and put in 10" skillet, sprinkled with a bit of cheese, topped with chicken veggie mixture, and then sprinkled with more cheese (cheese to act as glue to hold two tortillas together), an then topped with another tortilla brushed with EVOO. When bottom was golden, I flipped tortilla over to cook until golden. Cut into wedges and served with sour cream sprinkled with sliced green onions. I will make again.

Excellent. My whole family raved about this dish. Brushed the tortillas with just a little olive oil and they were perfect: crispy and light. The mixture was fantastic! We will eat this again!

Loved this! Smelled great while cooking, too. Maybe a little too much cheese (can't believe I said that - is there such a thing?) and to me, the bacon bits didn't really make-it-or-break-it. Really good recipe that I will use over and over!

I made this for a quick lunch and used canned chicken breast that I wanted to use up. I also used a taco seasoning mix from this site. Quick and yummy! Thanks for sharing!

I made this for my boyfriend and I and we both absolutely loved it! They came out perfect. We had it with some shredded lettuce, salsa, sour cream on the side and some honey corn bread. Very tasty and fills you up. I will definitely make this again!

These were a hit at my Super Bowl Sunday Buffet! I, like many other cooks, layered them like a true quesadilla, then cut into fourths for the serving platter. I added more green onions, used less green and red pepper than called for. And didn't use quite as much fajita seasoning. (too overpowering). Oh and one reviewers idea of wetting them before baking to prevent crispy edges...GREAT IDEA! Everyone loved them! Thanks Heather.

Really awesome recipe- it was so yummy. I didn't have peppers and bacon bits so I left those out. And I cooked the chicken in the skillet instead of broiling it. I followed the other reviewers' suggestions of making them sandwich-style instead of folding, wetting the tortillas when assembling to prevent crisping, and using parchment paper. They came out fabulous. Thanks.

These came out great. I deviated slightly from the recipe: Instead of grilling the chicken, I sauteed it with the fajita seasoning. I mixed the seasoning with 4 oz of Corona beer before combining it with the chicken. I also only used one green and one red pepper. (With a little over a pound of chicken breast, this made about six quesadillas.) I coated the tortillas on one side with oil, put in the filling, folded the tortilla in half, and fried it until the cheese was melted and the tortilla was golden brown on one side. Once the cheese melted I flipped it over and browned the other side. Then I sprinkled some more cheese on top and put them in the oven to keep them warm (could only cook two at a time in the frying pan) & so the cheese on top would melt. Came out great & the whole thing was very easy to put together.

I don't use fajita seasoning. I use worcesteshire sauce n a little Liquid Smoke to marinate the chicken breasts. Marinate the chicken for about an hour or two, then grill it, dice it up, put in on a very large flour tortilla with shredded cheese, whatever kind you like, (you can also add sauted onions, bell peppers, fresh chopped garlic and mushrooms without any liquid so the tortillas don't get soggy. Fold it in half, spread top w/butter and pan fry it like a grilled cheese sandwich, then slice it into four pieces...serve w/salsa, sour cream, guacamole...YUMMY

This recipe seems like it would work for any fajita, burrito etc. I used whole wheat Pita Bread to stuff the ingredients into. My quesadilla maker doesn't tolerate large volumes if you were to use one of them. As usual I adjusted the ingredients...Less peppers, more onion and added mushrooms because I like 'em and garlic because I add it to most meals. I used less than a full envelope of seasonings due to using less chicken. It did have good flavor and the pocket bread made it easier to heat, flipping easily, I also used less cheese. A tasty and flexible recipe for sure. Update: I got rid of the quesadilla maker. Now I put all the insides on one burrito and top it with another. Flipping it goes pretty well or just kinda push the stuff that fell out during flipping back in w/ the spatula. put some cheese down first, rest of the ingredients, and more cheese on top...helps it stay together. Cut it in quarters if it's big enough or half if using smaller tortilla's. Freezes well, taking up little freezer space and makes for great snacks on the go. I call them "Caseydilla's" :-).

Very good, quick and easy. Took the advice from others and cut the chicken first. Next time, I'm going to include jalapeno's for some kick.

Easy to make and very tasty.

These were easy to make and very tasty! However, I had to add additional spices to the chicken since the fajita seasoning was bland. In the future I will omit the fajita seasoning and use cumin, garlic, pepper, little chili powder and salt instead. I also didn't add as many peppers as the recipe called for.

Very good and very easy. I made the fajita seasoning recipe another reviewer mentioned because I had none and it was great too. I cut some calories by not cooking the chicken in oil, but instead used some chicken breast that I had boiled previously and then just cooked the peppers, onions, fajita mix in a pan with a little water, then added the chicken and mixed well. It was terrific. I'm really glad I tried this recipe because it's a keeper! The bacon really added to the recipe, so don't let that out.

Very good and very tasty! We'll definitely make these again. Next time I will spread olive oil on the tortillas when baking them to keep the them from getting crunchy/dried out. I also topped them with salsa and sour cream. Thanks for sharing this recipe!!!

I gave it 4 stars, but done as instructed, it ended up being 3 1/2 stars: First off, broiling the chicken, then cooking chicken breasts for an additional 10 min with the veggies made the chicken dry, the seasoning was not hot enough for me, and the chicken could have used some initial salt and pepper. Next time I will add some serrano chilies to the veggies for some added heat, season the chicken, add more chicken thighs than breasts and add some cayenne pepper to the mix for that heat. Having said that, it's a great idea for parties or potlucks, and kid friendly.

These were really good. I did tweak it to my tastes by leaving out the bacon and the red bell peppers. To cut down on prep time, I used frozen, pre- chopped onions and bell peppers which worked great. To brown and crisp the tortillas, I put a small amount of vegetable oil in a non- stick pan and they came out perfectly!!! These are great with chips and salsa too. I love this site! No more eating the same meals week after week.

Yummy! The bell peppers get soggy when reheated though

My 10-year-old son is usually pretty hard to impress with meals, but he actually came over and hugged me when he tasted these quesadillas! I had an over-abundance of fresh tomatoes, so I added some and they were great. Be sure to use some kind of topping or dip like salsa or sour cream or else they taste kind of dry.

we LOVE this recipe! It has become one of our regular meals. Thank you, Heather, for the great recipe!!

Fantastic! These were a nice change from the ordinary dinner rotation. I served them with a cool, guacamole salad and all I can say is, "Mmmmm Mmmmm Good!!!" I par-boiled the chicken first, then cut it in chunks. Also, I only used 1 green and 1 red pepper... One of each was plenty! Brush the tortillas with a bit of olive oil before baking to make them come out crisp. Thanks for submitting this one... we loved it!

These were very yummy. I think using either taco seasoning or one hot pepper would add to the flavor. I'm not a spicy fan, but these were a tad too dull. My other complaint is that you have to use so many dishes. Otherwise, the idea is great.

As written, I have to give it a 4, but I followed a few recommendations from other reviewers and these turned out great! I cooked the chicken in a skillet instead of under a broiler, used my own blend of seasoning and added mushrooms. I also brushed water over them right before baking so the tortillas were crispy. Yum!

Great recipe! Made a couple of minor edits by using yellow and orange sweet peppers instead of green peppers (kept the red). Did not go with bacon bits and used low sodium taco seasoning instead of the fajita seasoning. Buttered one side of the soft taco shell.... turned out great!

Excellent!

Very good and filling. This would be great to make for casual company. I also cooked Best Spanish Rice from this site and it was a good pair.

I have made this recipe several times and everybody in my family likes it. I am wondering though, am I the only person that thinks that 4 peppers to 1 lb. of chicken is too much? When I make this, I only use two peppers. Also, I dice the chicken while it is still partially frozen so that I have nice even cuts. Just personal preference. All and all this is a keeper!

These are SOOOOO good and easy to make. my 3 yr old loves them too. i used pepperjack for extra kick. great with sour cream on the side. try em!

Great recipe and easy to make too. The fajita seasoning makes a lot of difference. I make these about once or twice a week now.

Absolutley amazing!! These were super and very easy to make. I used about 5 slices of bacon- but thats preference! I've been making the Fresh Salsa (by Kaylene) from allrecipes.com-- I served that and sour cream with the quesadillas and dinner was a huge hit. I had two leftover and they were just as good the next day!!! VERY YUMMY!

This recipe is delicious...I used a packaged fajita seasoning mix and tossed the chicken in it..then stir fried it in my skillet..I roasted the bell peppers removed the skins and julienned them...I stir fried the onions after the chicken was cooked...I used a Tex Mex shredded cheese mix and the Jalepeno Monteray Jack shredded cheese...My husband kept saying how delicious it was and wished he could eat more that was after 2 large Quesadilla's...

Delicious and easy to make. Did oil the quesadillas as suggested by others b4 baking - came out perfect. Will definitely make again. White Rock, British Columbia CANADA

This is a great recipe! I changed a few things. I added olives and used some hot pepper sauce because we like heat. One suggestion - try baking these on parchment paper. One reviewer said to spray Pam on foil, but I used parchment paper and had no problem at all.

This recipe is so good! I put a little bit of canola oil in a skillet and brown the tortillas instead of putting them in the oven, it makes them crispy. My husband LOVES these! I didn't use exact measurements earthed, just eyed it.

I'm giving this a five because I think the recipe is good as written; my changes were only due to personal preference. I omitted the onion and bacon, used a Mexican cheese blend, and used half a pack of taco seasoning. I followed the directions for the chicken/pepper mixture, but I used two tortillas instead of folding one and heated them on my griddle at 350. It only took a minute or two before they were ready to flip. They were an excellent main dish for our Cinco de Mayo dinner. I served them with salsa and a cheesy rotel dip. Thanks for the recipe!

This is a good, easy recipe. I took the advice of other reviewers and omitted the bacon bits. I brushed the tortillas with olive oil instead of water. I only used 1/4 pkg of fajita seasoning. I plan to make the homemade version of the seasoning in Tracy Cook's review for next time. I used two tortillas instead of folding one over, then used a pizza cutter to cut them into wedges for the kids. This recipe made a huge amount. One made with ten inch tortillas would easily feed two people. Very filling! And the leftovers are great, too.

this was a very tasty recipe. Everyone loved them

This is one of my favourites. I like to make this with spinach tortillas for a little extra flavour and I usually leave out the bacon bits because unless I have real bacon, it only distracts from the flavour. These will turn out well even if you only have cheddar cheese. They are better than any restaurant quesadilla I've ever had!

I wished the shells were a little browner and crisper. I thought it was excellent. I am freezing the insides for a later time to make more quesadillas.

Hubby said these were the best he's had... even compared to a restaurant! We have found that we like our chicken shredded rather than cubed. I use the crock pot to bake my chicken and I use about a half cup chicken broth with it. It shreds so easy and comes out so moist!

These were very good. I used frozen red and green peppers and onions and it worked out great. Just be sure to defrost them and pat them dry first. I bought fully cooked Southwestern style chicken strips and used those instead of cooking the chicken separately. Also added a little bit of chili powder for some extra spice. Everyone loved them!

This dish was really easy to make and very good. My husband loved it! Followed the recipe exactly. Next time would add more bacon bits and cook with sour cream in the quesadillas. Thanks for sharing.

Huge hit! Took these to a margarita party and bought home an empty plate! Substituted green onions and canned diced chiles for the onion and green pepper, omitted the bacon and used two stacked tortillas instead of one. Couldn't find fajita mix so used chili powder, red pepper, paprika and cumin. Served with salsa. Very tasty; definitely a keeper! FYI, found that a pizza cutter was the best way to cut these.

AWESOME! Cut chicken in strips and cooked on stove top. veggies sauteed separately. used the suggested recipe for fajita seasoning. phil and kim said a little to spicy but i liked it. will also try mushrooms. good just as a veggie quesadilla. recipe did not make as many as said could be because we did chicken in strips instead of diced.

loved this recipe. Really easy.

The kids made these for dinner tonight, they both liked them, & thought it was cool that they got to make their own dinner. Thanks Heather.

It's quick and easy and the kids and the husband love it!

This one is a keeper. I had the same problem as another reviewer ... crusty edges. Does anyone have any suggestions for that problem? I will still make this one over and over again. Served with sour cream and salsa, it's GREAT for Friday nights or for guests. Thanks for the great recipie!

Tasty! I "grilled" these in my cast iron skillet with just a light coat of oil. Crisped up nicely. Delicious!

My family loved this recipe and I didn't change a thing. When I told my husband I was making chicken quesadillas for dinner he was a little skeptical. After...he said that's what he wants for his birthday dinner. I'm not going to lie, I kinda felt like the bomb.com after serving this :)

My daughter loves these, I omit the bacon and cook them on a dry griddle until the tortilla starts to brown slightly. Top with sour cream and extra salsa. A family favorite.

My family really enjoyed these. I did wet the bottom of each tortilla with water. The tortillas crisped nicely. I served with salsa and avocado. Next time I might add some mexicali corn or black beans. This is a keeper!

LOVED this and it made great leftovers for lunch! Used low carb tortillas to cut back and it was still great.

I tried this recipe and was not impressed with it. The seasonings were not to my family's liking.

A HUGE hit with my whole family... Which is especially surprising considering the many different tastes and picky eaters I cook for :) excellent!!!

This was the first time I had ever made quesadillas, and they turned out great. I omitted the bacon bits, and instead, I spread a layer of refried beans before the cheddar cheese. The melted cheddar and the beans made a great combination! I will definitely make this again!

Very good. Only change was to bake them under the broiler which only took a few minites on each side and gave the outside a crisy lightly brown texture.

Yum yum, and oh so easy! I made these for a Superbowl party we hosted, and everyone loved them! I used a mixture of Monterey Jack and cheddar cheese. Mmmmmmm. I'll make these again! And again!

I tried this recipe and it was fantastic. I'm no good at any cooking but this one is easy.

I'd recommend not using the broiler- burnt them in less than a minute....wondering if that was a mistake in recipe....?????

I made this recipe for a Cinco de Mayo celebration that I hosted. Every one loved them. I made a couple of extras. Heated the next day. Still great. My Sons thought they were great with sour cream and salsa. Would definitely make this recipe again.

these needed a little something.they was to dry.me and my family love taco bells quesadillas.so what i added to this one is omit the onions and add a can of tomatoes and green chillies and refried beans.BUT the main ingredient is cheese wizz.cover the flour tortilla with cheese wizz and put it on top of the other one after you toped it with the other goodies or fold it if you like and spray your pan befor you put them in the oven with pam.and i also freeze the left overs.

I will definitely be doing this one again. I added yellow and orange peppers and made my own picante salsa to go with it. It turned out pretty good. Thanks for the great recipe!

Great recipe! I used a pound of Foster Farms marinated garlic herb chicken and the meat was so tasty and tender. Give it a try!

it was okay, i have had better. my kids hated it!!

Great recipe. I used leftover chicken fajitas. The onion and pepper add a great taste. Next time I wil cover when baking since they turned a little dry to my taste.

I made these last night for a party with my girlfriends and everyone loved them. I cooked the chicken in a skillet, then cooked the quesedillas on the stove instead of in the oven. Everyone loved them and asked me to make again next time.

this has become a family 'do-over' and its so easy and delicious! I've even changed it up a bit and spread refried beans on the tortilla before filling it.

These were absolutely delicious! I loved that it used fajita seasoning and bacon bits. My husband requests these quite often! Thanks for posting such a delicious recipe!

These turned out pretty good, although I think next time I would use more of the fajita seasoning as we prefer a little bolder flavor. Otherwise the proportions seemed fitting. Thanks for sharing this recipe, Heather!