- 8 medium flour tortillas (about 10 inches in diameter)
- 4 chicken breasts
- 2 large onions
- 2 large green bell peppers
- 2 tablespoons olive oil
- 1 cup black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels
- 6 slices thick-cut bacon, cooked to crisp and crumbled
- 4 cups shredded colby jack cheese
- 1 Kraft Recipe Makers Tex-Mex Chicken Fajita box
First things first you’ll want to prep everything. Slice the chicken into thin slices and marinate them for 2-8 hours in the zesty lime fajita simmer sauce. Thinly slice the onions and green bell peppers; set aside. Toss the corn with one tablespoon of olive oil. When you’re ready to start cooking, preheat the oven to 400 and roast the corn for about 10-15 minutes until it starts to caramelize and get slightly brown. Preheat a large skillet over medium heat, add the remaining olive oil and the chicken and cook til almost done. Add the fajita veggies and simmer until the chicken is done and the veggies are tender. To make the actual quesadillas, heat a large skillet over medium heat and spray lightly with nonstick spray. Place a tortilla on the hot skillet and top with the cheese, a sprinkling of black beans, corn, bacon, and an even layer of the chicken mixture. Top with more cheese and another tortilla; cook until the bottom tortilla is lightly brown and the cheese is melted. Gently flip and cook the top (now bottom) tortilla until golden brown. Let the quesadilla cool slightly before cutting; serve hot with the chipotle tomato salsa!
Leave a comment letting me know: What dish would you create with these sauces? Share your recipe ideas using Kraft Recipe Makers’ two sauces, and you will automatically be entered to win a $1,000 Visa Gift Card!
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