Heat 1 Tablespoon vegetable oil in large skillet over med-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3-4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally for 4-5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low, cook for 3-4 minutes or until mixture thickens.
Spread 1/2 cup of fajita mixture on one tortilla; sprinkle with 1/2 cup shredded cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over med-high heat. Place quesadilla in skillet; cook for 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.
Serve hot with salsa and sour cream.
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|Serving Size: 1 Serving (4694g)|
|Recipe Makes: Servings|
|Calories from Fat: 2421 (20%)|
|Amt Per Serving||% DV|
|Total Fat 269g||359 %|
|Saturated Fat 63.3g||316 %|
|Monounsaturated Fat 135g|
|Polyunsanturated Fat 56.5g|
|Cholesterol 354.2mg||109 %|
|Sodium 99091.4mg||3417 %|
|Potassium 5883.9mg||155 %|
|Total Carbohydrate 2105.2g||619 %|
|Dietary Fiber 281.3g||1125 %|
|Sugars, other 1823.9g|
|Protein 382.9g||547 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12142
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