Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 555

% Daily Value *
Total Fat 19g24%
Saturated Fat 7g37%
Cholesterol 75mg25%
Sodium 892mg39%
Total Carbohydrate 61g22%
Dietary Fiber 4g16%
Total Sugars 2g
Protein 33g67%
Vitamin C 36mg40%
Calcium 239mg18%
Iron 4mg25%
Potassium 411mg9%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 purple bell pepper, chopped
  5. 1 pound skinless, boneless hen breast, chopped
  6. 2 tablespoons water
  7. 1 (1.12 ounce) package deal fajita seasoning blend
  8. 8 flour tortillas
  9. 2 cups shredded Mexican cheese blend
  10. 4 tablespoons sour cream, for serving
  11. 4 tablespoons percent de gallo, or to flavor
  12. 2 tablespoons chopped fresh cilantro, for garnish


Preheat the oven to 375 tiers F (one hundred ninety tiers C).

Heat olive oil in a big skillet over medium warmness. Add onion and bell peppers and prepare dinner until they may be simply beginning to melt, about 2 mins. Remove from skillet with a slotted spoon and set apart.

Add hen to the equal skillet and cook till not red at the out of doors, approximately three minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the fowl has completely cooked through.

On a 1/2 sheet pan, region 6 tortillas around the rims of the pan so that approximately half of of every tortilla hangs over the facet. Place every other tortilla in the center to cowl the pan absolutely.

Using a slotted spoon, top with the chicken, onion, and pepper mixture in an excellent layer (being cautious now not to feature too much liquid from the skillet). Finally, sprinkle cheese lightly over the fowl mixture.

Place every other tortilla within the center on top of all fillings, then fold every tortilla over the toppings in the direction of the middle. Place a 2d 1/2 baking sheet on pinnacle of tortillas (this can help the quesadilla maintain its shape).

Bake in the preheated oven for 10 minutes. Remove the top baking sheet and hold baking till the tortillas are golden and crispy, eight to twelve greater mins.

Slice into rectangles and serve topped with sour cream, % de gallo, and cilantro, if preferred.