CHICKEN FAJITA QUESADILLAS

Chicken Fajita Quesadillas image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 11

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 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced

Steps:

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.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 1/2 g