Chicken Quesadillas Recipe

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!

I made these last night and they were SOOO good! Even my picky eater liked them and actually said, "Thank you" after dinner. I used 1 1/3 lb. chicken thighs (which I prefer to breast). I skipped the separate step of the broiler and just put them in a skillet. Cooked them until most pink was gone and then sprinkled fajita seasoning over them. I used McCormick which I have used for 30+ years. I often get requests for the recipe and comments about rivaling restaurant fajitas. After a couple more minutes I added the onions and peppers. I used 1 whole red pepper and 1/2 of a yellow pepper. I don't like green pepper. I felt that 1 & 1/2 was plenty for the recipe. I used only 6 large tortilla shells as that was all the would fit on my baking sheet. I felt the filling was just right for 6 and would have been skimpy with 10 shells. I only used 1 8oz. bag of shredded Mexican blend cheese which seemed like plenty to me. I did a bit of olive oil spray on the sheet pan which kept the bottom soft and the tops became a bit crisp which was a nice touch. This was one of the tastiest meals I have had in some time and would warrant 10 stars! Thanks for making it available.

We are HUGE quesadilla and fajita fans. However, we were tired of the same old flavor from the premixed store bought fajita packages. I used this recipe, along with Tracy Cook's suggestion and recipe for the homemade fajita mix (minus the awful MSG), and this is by far the BEST quesadilla recipe we've ever had! It even beats all our favorite restaurants. The broiling method did an amazing job cooking the chicken in about 7-8 minutes. This alone saved me an hour of time, as I usually pan fry it. I have a large family, so I cook 5 lbs at at time. With 5 lbs of Chicken, I multiplied Tracy Cook's recipe times 2 for the fajita seasoning. I then sauted 2 yellow onions, 2 red peppers, and 1 green pepper together, before adding it to the cooked meat. It was the PERFECT combination of all the stuff! I also use bowl butter to coat one side of a large tortilla so that it will brown and get crispy. I then place the tortilla, butter side down, on the frying pan, but ONLY half of the tortilla should be on the pan. Hold the remaining half upright in your hand while you fill the inside. First, place a layer of cheese, then a layer of the meat and veggie mixture, then another layer of cheese. Then, lay the remaining portion of the tortilla over the top (this will be butter side up) and wait for the bottom to brown. Once brown, carefully flip the quesadilla over so the other side will brown. The cheese will be nice and melted and will hold it all together very nicely! Thank you so much.

If you want to turn this into a true masterpiece (I was a chef for a number of years) dice the peppers, add lemon juice, cream cheese and a decent amount of bacon bits. stir everything together until the chicken falls apart. Follow the steps the rest of the way. You'll thank me later.

Overall,while reading this recipe I found it to be quite boring. I used 8 chicken breasts and cut them into thin strips. I added1 small teaspoon of garlic, a 1/2 tsp of Chipotle Chili Pepper and one taco seasoning pack plus s&p to taste and sauteed them in butter. Once the chicken cooked, I added thin strips of red, yellow and orange peppers and mixed well. I put spread sour cream all over the tortilla, added my chicken mix, Roma tomatoes, corn niblets, black beans, diced green chilies, jalapeño peppers and cheese. I folded the tortilla in half and gently cooked it in the frying pan until crisp. I added sour cream, avocados, and pico de gallo on top. If you want the mix slightly less spicy, dial back the Chipotle Chili pepper seasoning. With my changes, it’s a 5 star rating.

I made this recipe and everyone loved it! I seasoned the chicken with half an envelope of taco seasoning, omitted the green pepper and used red and yellow peppers. I also eliminated the bacon. Instead of cooking in the oven, I used my griddle to heat them and they came out beautifully crispy and absolutely delicious. A definite keeper!!

I sautéed the peppers and onions then added cooked chicken breast. When that was done I added fajita seasoning from this site along with 3/4 cup of water and heated til it was thick. I put cheese on half of a tortilla then piled on the peppers chicken combination. Once the cheese was melted I folded over the rest of the tortilla and cooked til done. Yummy.

Very, very tasty. Okay, full disclosure - initially, I usually follow the recipe to a "T", but it's late and we needed something super fast for dinner tonight. And, I always hate when someone completely changes the posted recipe, but as I said, we were in a hurry. I'm hoping this will help another poor soul faced with the same situation. So, I used canned chicken, drained, 4-cheese Mexican blend, my own blend of fajita seasoning, jarred salsa and bacon I had leftover from breakfast, diced. Preheated a skillet on low to med-low, added a very small amount of olive to skillet, used a paper towel to spread evenly. On one half of a flour tortilla, layered cheese, chicken, fajita seasoning, salsa, bacon and more cheese - - popped in the microwave for about 30 seconds; removed from microwave, folded in half, added to skillet. Cooked on one side until golden and crispy (about a minute or so) flipped and cooked on other side until golden and crispy. Smiles and happy faces all around!!! Thank you, thank you, thank you for the original idea.

A healthier idea. I steam the chicken in one can rotel type tomatoes first pour off half the liquid. If the breasts are thick I cover for a few minutes then take off lid and turn up heat until the juice is gone. Adds great flavor too.

We really enjoyed this! I omitted the bacon and cooked the onions and peppers for a few minutes before I threw the chicken in with them. I also cooked the quesadillas in a pan with one tortilla on the bottom and one on the top. Served with sour cream, guacamole and salsa. Will definitely make these again.

delectable divine and delicious

Family absolutely loved this. We also made some Pico de Gallo which added a great addition. I highly recommend and it's quick and easy

Made changes for personal preferences and other users' advice. Cooked in 1 skillet, toasted in griddle pan with olive oil spray. Used Fajita Seasoning Mix on this site minus salt. 2 red peppers and 1 large onion was enough for 8 quesadillas. Simple to make, very yummy.

I built mine by adding Red and yellow peppers the season chicken was fajita and tomatoes , Red and yellow Julian sliced onions, pepper Jack cheese, cheddar cheese. I made it With Chipotle sour cream spread

I Substituted bacon for garlic salt and southwest mustard.

Great as written. Put oil or parchment paper on cookie sheet for final cook

Quick prep, big payoff.

I can’t believe how easy that was!

This recipe blew me away.