Fajita Chicken Quesadillas


  • 1 lb. Boneless skinless chicken breast or tenders
  • Fresco Fajita Blend
  • 2 Bell Peppers, cleaned and sliced
  • 1 Red Onion, sliced
  • 1 can diced green chilis (4-5 ounces)
  • Flour Tortillas
  • Shredded Mexican Cheese blend
  • Cotija crumbled cheese, or substitute feta if necessary
  • 3-4 roasted Poblano Peppers

We recently showed you how to make delicious fajita chicken, next we are going to show you another way to enjoy this chicken.  Cook your chicken, see how we did it HERE, then cut into bite size pieces and set aside.  Using the same pan saute two sliced bell peppers and one sliced onion.  As the veggies saute, season with a generous amount of Fresco Fajita Blend.  Pour in one small can of diced chilis, including all the liquid.  Add two of the chopped chicken breasts back into the pan and stir until well combined.  In a separate clean skillet turn the heat up to medium/low.  Put in one flour tortilla, top with fajita mixture, sprinkle with diced poblano peppers and add cheeses of your choice.  Top with another tortilla and flip.  Allow the second side to crisp for 2-4 minutes.  Remove from pan, cut into four servings and serve with our guacamole or fresh pico de gallo.

Do not be intimidated with the roasted poblano peppers because they are so simple to make.  Roast whole poblano peppers on a baking sheet at 425˚ until the skin is charred and begins to blister.  Remove from oven and allow to cool.  Once cooled the pepper skin will rub right off with a paper towel.  Slice off the stem ends and dice.