These Chicken Quesadillas are probably the best thrown together at the last minute recipes I’ve made in a long time. I have always loved Taco Bell’s chicken quesadillas, but they are expensive in my opinion. Plus when you make them at home you are control of the ingredients and can make them as healthy as you’d like. You could use wheat tortilla shells and less cheese for a lower calorie version. If you follow my recipe below you will have enough to make 5 large quesadillas and the kids and I could only eat half of one.
You will need: large burritos, chicken breasts, quesadilla cheese, fajita seasoning packet, chili powder, garlic salt, paprika and sour cream if desired.
Cover with another burrito and don’t worry, it will be bigger because the burritos do shrink as they cook. Burrito is ready to be flipped once it starts to brown. Very carefully lift the burrito, spray the skillet, and flip the burrito and brown the other side.
And now for the recipe…
2 pounds chicken breast – cut into bit size pieces
10 large burrito soft shells
4 cups queso quesadilla cheese
1 packet of fajita seasoning
1 Tablespoon chili powder
1 Tablespoon garlic salt
2 Teaspoons paprika
1. Mix fajita seasoning, chili powder, garlic salt and paprika in a large Tupperware container.
2. Add cut up chicken breast pieces, close container and shake until chicken is well coated.
3. Cook chicken pieces in a large skillet until cooked thoroughly, about 8 – 10 minutes.
4. Lightly spray a large skillet or griddle if you have one with non-stick spray.
5. Place burrito shell in skillet on medium heat, or two burritos side by side if you have a griddle.
6. Evenly spread chicken on each burrito and top with cheese.
7. Cook until burrito is partially browned, about 6 – 8 minutes.
8. Top chicken and cheese with a second burrito shell.
9. Carefully lift the burrito onto a plate and spray the skillet/griddle lightly before flipping.
10. Cook other side of burrito until brown.
11. Slice into 4 quarters with a pizza cutter and serve with sour cream if desired.