Chicken Fajita Quesadilla
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Servings: 4 servings
1 lb Boneless, skinless chicken breasts, sliced 1/3″ thick
1 oz packet Fajita seasoning
3 Bellafina Peppers (Green, red, or yellow)
1/2 Onion, sliced
2 cups Shredded pepperjack cheese
1/3 cup Water
4 Flour burrito tortilla shells
Cook chicken in hot skillet till almost cooked through
Add vegetables, water & fajita seasoning. Stirring to evenly coat.
Cook until water has evaporated and vegetables are crisp-tender.
Divide fajita filling into four even amounts and add each to half of a tortilla shell, then sprinkle with 1/2 cup of cheese per quesadilla and fold close.
Place quesadilla in clean 12″ skillet and cook on medium heat until the tortilla shell browns slightly and the cheese is melted, flipping once. ~3 minutes per side. (Time will vary depending on your pan’s exact temperature).
Cut the chicken fajita quesadilla into four slices and serve.
Slightly adapted from a recipe from foxvalleyfoodie.com