This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the broiler. Grease a baking sheet.

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  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.

  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

244 calories; 11.3 g total fat; 35 mg cholesterol; 504 mg sodium. 21.8 g carbohydrates; 13.7 g protein; Full Nutrition

Reviews (709)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2007
Excellent Quesidillas! Just wanted to gives a heads up on two issues. First most fajita mixes contain MSG (some people are adverse to this understandably) Here is a good mix recipe: 3 Tbsp. cornstarch 2 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. paprika 1 Tbsp. sugar 2-1/2 tsp. crushed chicken bouillon cube 1-1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp cayenne pepper 1/4 tsp. crushed red pepper flakes 1/2 tsp. cumin Preparation: Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Also to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe! Read More
(2889)

Most helpful critical review

Rating: 2 stars
03/09/2009
Too much fajita seasoning! You are better off using taco seasoning or creating your own seasoning. I added fajita seasoning and ended up throwing the chicken away beacuse it was way too salty. I made more chicken adding garlic powder onion powder cumin salt and pepper. I added salsa and cheese to the mixture before baking the quesadillas. I left out the peppers and bacon bits. My husband loved them! Read More
(36)
1103 Ratings
  • 5 star values: 760
  • 4 star values: 276
  • 3 star values: 53
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
11/09/2007
Excellent Quesidillas! Just wanted to gives a heads up on two issues. First most fajita mixes contain MSG (some people are adverse to this understandably) Here is a good mix recipe: 3 Tbsp. cornstarch 2 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. paprika 1 Tbsp. sugar 2-1/2 tsp. crushed chicken bouillon cube 1-1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp cayenne pepper 1/4 tsp. crushed red pepper flakes 1/2 tsp. cumin Preparation: Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Also to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe! Read More
(2889)
Rating: 5 stars
11/09/2007
Excellent Quesidillas! Just wanted to gives a heads up on two issues. First most fajita mixes contain MSG (some people are adverse to this understandably) Here is a good mix recipe: 3 Tbsp. cornstarch 2 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. paprika 1 Tbsp. sugar 2-1/2 tsp. crushed chicken bouillon cube 1-1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp cayenne pepper 1/4 tsp. crushed red pepper flakes 1/2 tsp. cumin Preparation: Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Also to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe! Read More
(2889)
Rating: 4 stars
01/16/2004
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. Read More
(870)
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Rating: 5 stars
11/07/2003
Here's the answer for crusty tortillas - wet them before baking. Read More
(627)
Rating: 5 stars
05/03/2006
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! Read More
(249)
Rating: 5 stars
08/18/2003
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! Read More
(162)
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Rating: 5 stars
10/05/2003
My family loved this recipe. I cooked the chicken first and then i cut into cubes it's much easier this way. Read More
(162)
Rating: 4 stars
03/01/2011
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. Read More
(134)
Rating: 5 stars
01/15/2003
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! Read More
(82)
Rating: 5 stars
08/20/2003
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. Read More
(79)
Rating: 2 stars
03/09/2009
Too much fajita seasoning! You are better off using taco seasoning or creating your own seasoning. I added fajita seasoning and ended up throwing the chicken away beacuse it was way too salty. I made more chicken adding garlic powder onion powder cumin salt and pepper. I added salsa and cheese to the mixture before baking the quesadillas. I left out the peppers and bacon bits. My husband loved them! Read More
(36)