Chicken quesadillas

    55 mins

    This is a great recipe for parties or family lunches. I freeze the leftovers; they reheat quite well. Cut the quesadillas into wedges and serve with sour cream and salsa.

    827 people made this

    Serves: 20 

    • 500g skinless, boneless chicken breast, diced
    • 1 packet (40g) fajita seasoning
    • 1 tablespoon vegetable oil
    • 2 green capsicums, chopped
    • 2 red capsicums, chopped
    • 1 onion, chopped
    • 10 (25cm) flour tortillas
    • 500g grated Cheddar cheese
    • 2 rashers bacon, fried or grilled and chopped

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the griller. Grease a baking tray.
    2. Toss the chicken with the fajita seasoning, then spread onto the baking tray. Place under the griller and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
    3. Preheat oven to 180 degrees C.
    4. Heat the oil in a large saucepan over medium heat. Stir in the green capsicum, red capsicum, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
    5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese, and bacon. Fold the tortillas in half and Place onto a baking tray.
    6. Bake quesadillas in the preheated oven until the cheese has melted, about 10 minutes.
    7. Cut into wedges to serve.

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    Reviews in English (684)


    Excellent Quesidillas! Just wanted to gives a heads up on two issues. First, most fajita mixes contain MSG (some people are adverse to this, understandably) Here is a good mix recipe: 3 Tbsp. cornstarch 2 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. paprika 1 Tbsp. sugar 2-1/2 tsp. crushed chicken bouillon cube 1-1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp cayenne pepper 1/4 tsp. crushed red pepper flakes 1/2 tsp. cumin Preparation: Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Also, to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe!  -  09 Nov 2007  (Review from Allrecipes US | Canada)


    Pretty good, but I made these again and changed things a bit and liked it better. I omitted the bacon, instead of green peppers I used green chili peppers, used green onions and made my own fajita type seasoning that was not as spicy. Used two tortillas instead of folding one, brushed lightly with butter then grilled on the griddle about 3-4 minutes per side. Turned out perfectly browned and crispy, not dry at all. Served with a mixture of sour cream, salsa, and guacamole. Thanks for the initial idea.  -  13 Oct 2003  (Review from Allrecipes US | Canada)


    Here's the answer for crusty tortillas - wet them before baking.  -  06 Jul 2002  (Review from Allrecipes US | Canada)