Chicken Fajita Quesadillas

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 packet fajita seasoning (1.27 ounce)
• 1 tablespoon vegetable oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 10 10-inch flour tortillas
• 8 ounce package shredded cheddar cheese
• 8 ounce package shredded Monterey Jack cheese
• 2 cups Daisy Brand Sour Cream

Directions

Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat the oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside. Stir in the bell peppers and onion. Slowly cook for 10 minutes or until the vegetables are tender. Layer half of each tortilla with Cheddar cheese and chicken/vegetable mixture. Top with Monterrey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into four wedges and serve with sour cream.

Nutrition Information

Calories	572 cals
Total Fat	31 g
Cholesterol	106 mg
Dietary Fiber	3 g
Sodium	1083 mg
Protein	28 g
Total Carbohydrate	43 g