Sizzling Tex-Mex Fajita Quesadilla

Allergens

Dairy (sour cream and cheese), Wheat (flour tortillas)

Ingredients

• 1/2 lb boneless chicken breasts, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 onion, thinly sliced
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream
• 1/4 cup taco seasoning
• 2 tbsp oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate thinly sliced chicken with taco seasoning and salt & pepper, set aside for 15 minutes.
2. Heat 1 tbsp of oil in a skillet over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add another tablespoon of oil, bell pepper, and onion. Sauté until softened and slightly charred.
4. Spread a layer of sour cream onto one side of each tortilla, covering 2/3 of the surface area.
5. Divide cooked chicken, sautéed veggies, and shredded cheese evenly among the four tortillas. Fold the tortillas in half to create semi circles.
6. In a preheated, oiled grill or large skillet over medium heat, place the quesadillas seam side down. Cook until golden brown, then flip and cook the other side until also golden brown and cheese is melted.
7. Transfer cooked quesadillas to a cutting board, let them rest for 1 minute, then slice into wedges and serve immediately.

Chef’s Insight

Don't be afraid to adjust the heat levels with additional taco seasoning or a sprinkle of your favorite hot sauce!

Notes

For a spicier version, add sliced jalapeños to the marinade or sautéed vegetables.