- 1 lb. boneless skinless chicken breasts
- 1.27 oz. packet fajita seasoning
- 1 Tbsp. vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 10 10" flour tortillas
- 8 oz. pkg. shredded cheddar cheese
- 8 oz. pkg. shredded Monterey Jack cheese
- 2 c. Daisy Sour Cream
Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces. Combine with the fajita seasoning and mix well. Heat the oil in a large skillet over medium heat. Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently. Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
For each quesadilla, sprinkle 1/4 c. Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly. Spray a skillet or griddle with cooking spray; warm to medium heat. Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted. Cut each into 4 wedges and serve with sour cream.