Friday, September 3, 2010
• 1 pound skinless, boneless chicken breast, diced
• 1 (1.27 ounce) packet fajita seasoning
• 1 tablespoon vegetable oil
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 onion, chopped
• 10 (10 inch) flour tortillas
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 1 (8 ounce) package shredded Monterey Jack cheese
1. Preheat the broiler. Grease a baking sheet.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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.
5. 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.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Excellent! Just wanted to gives a heads up on two issues. First, most fajita mixes contain MSG
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!
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.
• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream, for topping
1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.