Heather's Dish

Heather's Dish

Loaded Chicken Fajita Quesadillas

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Loaded Fajita Quesadillas || HeathersDish.com Growing up in Texas we were always privy to really awesome Tex-Mex. Y’all, this is a food group – really a key one if you ask me – and to grow up eating the good stuff was certainly a blessing. I remember the first few days of living in Colorado we couldn’t find anything that even resembled Tex-Mex. All of the “Mountain Mex” (yes, that’s what they call it) was bursting at the seams with green chilies.  Now. Let me be the first to say that I am also a green chili fan, but when it pertains to my precious Tex-Mex there really isn’t much room for them. We even wished up wishes that an On the Border would show up in the town we lived in just so that we could get a little, although very much a huge chain, taste of home. Loaded Fajita Quesadillas || HeathersDish.com Earlier on we were introduced to a sweet little Mexican place outside of Boulder that was the closest thing to Tex-Mex that we found during our 4+ years of Colorado living. I used to just crave going there because those flavors that we found were just such delightful reminders of where home used to be. I think we all know that the longer we lived in Colorado the more homesick for my home state I became, regardless of how the beautiful and wonderful the people and the mountains are. Home is home, you know? And home for my heart is Texas. Anyway, needless to say I like to recreate a lot of my favorite Tex-Mex dishes as often as possible. As simple and delicious as my “native food” is, there really can be a lot of prep work if you do it all from scratch which, to be fair, is a lot of fun sometimes. But when a homesick Texan wants a dang quesadilla she’ll take all the help she can get. These loaded quesadillas are chock full of flavorful and tender chicken, black beans, toasted corn, bacon, fajita veggies and cheese. Top ’em off with some of the ready-made chipotle + tomato salsa from the Kraft Recipe Makers box and you’ve got a ridiculously easy and over-the-top yummy Tex-Mex explosion.   P.S. Have y’all tried the Kraft Recipe Makers yet? I can attest that all 9 flavors are LEGIT. I was a little worried at first that using pre-made sauces was going to throw my tastebros for a loop, but I have loved every single product in the entire line. Besides, when I need to be a suppertime superhero for my family, I love knowing that I have a great product I can use in the mix to help me make something delicious in a fraction of the time. Lean protein + fresh veggies are really all you have to add to make something memorable! Loaded Fajita Quesadillas || HeathersDish.com LOADED FAJITA QUESADILLAS

  • 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!

 

GIVEAWAY!!

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!

 

Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

b) Pin an image on Pinterest that either (i) is your favorite two-sauce dish or (ii) is from one of the Promotion’s participating blog posts, including exactly the following unique term in the Description field: “#SweepstakesEntry”; and leave the URL to that pin in a comment on this post

c) Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

d) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

e) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older.

Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/23/13 – 10/27/13.

 

 

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Comments

  10. I’d like to try making the Hawaiian Pineapple-Pork Stew. It has my favorite ingredients and looks so easy to make.

  12. I’d use the Sweet and Sour chicken but substitute shrimp. I’d add chunks of pineapple and snap peas. The sauces would also be great with a bit of tomato sauce and brown sugar to make sweet and sour BBQ lamb ribs!

  13. I’d use the Chicken Cacciatore sauces for a casserole with chicken, pasta, onion, bacon, zucchini and cover the whole thing with shredded cheese.

  18. I would like to try the Sweet & Sour Chicken with the Sweet & Sour Chicken Sauce. I am also going to try your recipe for sure. Yum!!

  20. I would use the sweet and sour chicken mix to make sweet and sour meatballs!

    Thanks for the chance to win!

    wildorchid985 at gmail dot com

  35. I would use the KRAFT RECIPE MAKERS Verde Chicken Enchiladas to make a Mexican Cornbread Chicken Casserole

  38. try just frying the corn with some red peppers and cilantro, just till the corn looks toasty. I love your recipes!

  40. I love this! I’m always really hesitant to try boxed and make-ahead meals, but your testimonial and vouching that these are “legit” has me ready to check them out.

    I would try using the Zesty Lime Fajita Simmer Sauce to make some shrimp tacos, baja style! I’d top the shrimp with shredded carrots, shredded cabbage, crumbled cheese and a little salsa or zaaschila sauce from the Mexican grocery store around the corner (my new favorite). Fun sweepstakes! 🙂

  42. Yum! I would simmer chicken in the lime sauce, and then stuff it in taco shells with sour cream, lettuce, tomatoes, and the salsa.

  43. I only recently found the blog, but I absolutely love it! I love the foods you make and the stories you put to them! I have never had Tex-Mex,like you have, but I love quesadillas. So I am excited to try this! It looks so yummy 🙂

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