About this recipe: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 soured cream and salsa.
450g skinless, boneless chicken breast, diced
1 sachet fajita seasoning
1 tablespoon vegetable oil
2 green peppers, chopped
2 red peppers, chopped
1 onion, chopped
10 flour tortillas
500g grated Cheddar cheese, divided
1 tablespoon diced, cooked bacon
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the grill. Grease a baking tray.
Toss the chicken with the fajita seasoning, then spread onto the baking tray. Place under the grill and cook until the chicken pieces are no longer pink in the centre, about 5 minutes.
Preheat oven to 180 C / Gas 4.
Heat the oil in a large saucepan over medium heat. Stir in the green peppers, red 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 and diced bacon. Fold the tortillas in half and Place onto a baking tray.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.