Categories: Mexican
Ingredients
- 2 green bell peppers, quartered
- 2 red bell peppers, quartered
- 1 onion, quartered
- 8 oz. cheddar cheese
- 8 oz. Monterey Jack cheese
- 1 lb. chicken breast, cut into strips
- 1 oz. packet fajita seasoning
- 1 tbsp. vegetable oil
- 1/2 tsp salt
- 8 (8-9-inch) flour tortillas
- 2 slices cooked bacon, crumbled
- Sour cream and chopped fresh cilantro
Directions
-
Pulse peppers and onion in a food processor until finely chopped. Transfer to a bowl. Fit processor with shredding disk and use it to shred cheeses.
-
Preheat broiler and position rack 6 inches from heat source. Grease 3 baking sheets. Toss chicken with fajita seasoning and arrange on 1 prepared baking sheet. Broil until chicken is no longer pink in center, about 5 minutes. Position racks in upper and lower thirds of oven and preheat to 350.
-
Heat oil in a 12-inch skillet over medium heat. Cook peppers and onion with salt, stirring, until vegetables are tender and most of the liquid has evaporated, about 6 minutes. Stir in chicken and cook until heated through and well combined, about 1 minute.
-
Arrange tortillas on remaining 2 prepared baking sheets. Spoon about 1/2 cup chicken and vegetable mixture onto left half of each tortilla. Sprinkle with cheese and bacon, then fold right half of each tortilla over filling.
-
Bake until cheeses melt, about 10 minutes. Cut each quesadilla into 3 wedges. Top with sour cream and cilantro.