- 3 – 4 boneless skinless chicken breasts, cooked and diced
- 1 large green pepper diced
- 1 large red pepper diced
- 1 large onion diced
- 1 1/2 tbsp Spicy Fajita Seasoning
- Grated cheddar cheese
- 1 tbsp veggie oil
Pre-cook your chicken breast and let it cool down so you can chop it up. Preheat the oven to 350, and while its doing that put everything else in a pan (minus cheese and tortilla) with veggie oil and cook it for 10 minutes, mixing very often to spread around the seasoning and soften the veggies a bit. When thats done, spoon mix on half of the tortilla, top with the grated cheese, fold over the other half of the tortilla and bake them for 10 minutes at 350 to melt the cheese.
One thing that I’m not sure people realize with my recipes is that I have a family of 4, and only 3 eat people food right now so I modify my recipes to suit us with as minimal leftovers are possible. This made us approximately four large quesidallas, but if you need more just double up the recipe.