I sort of threw this recipe together on a whim, but it turned out to be the perfect little dinner for the husband and me. It was super simple and quick to make, and Parker loved it. Win win! Have a busy weeknight coming up? Give this recipe a try!
Monterrey Jack cheese, shredded
Green bell pepper, sliced
Frozen fajita chicken
You'll notice I didn't list quantities in the ingredients. Use as much or as little as you want depending on how many quesadillas you want to make.
1. Coat a large pan with cooking spray and heat fajita chicken and bell pepper together over medium-high heat. Cook until chicken is hot all the way through and bell peppers are soft, and set aside.
2. In a large pan sprayed with cooking spray (I used the same pan as in step 1 for simplicity), place a large tortilla in the center. Top half of the tortilla with chicken and bell pepper mixture and a generous handful or cheese, and fold the tortilla in half to make your quesadilla.
3. Heat for 2-4 minutes and flip tortilla to heat other side for 2-4 minutes. The tortilla should be a nice golden brown and crispy when you are finished.
4. Remove quesadilla from heat, slice into triangles, and garnish with sour cream, pico de gallo, etc.