Chili Chicken & Bell Pepper Quesadillas

The other night Chris and I made fajitas with an Old El Paso kit – the kit includes 10 flour tortillas, a mild fajita sauce and seasoning mix – all we had to do was add the meat (we used chicken), peppers and onions. They were pretty good!

After we ate all we could of the fajitas, we still had some tortillas and peppers to use up.
Chris and I both love Mexican food, so I came up with a fairly simple quesedilla combination that will leave you wanting more, I promise!

Chili Chicken & Bell Pepper Quesadillas 

What you’ll need…..

  • 1 pound boneless, skinless chicken breasts
  • 2 tbsp. vegetable oil
  • 1 sweet bell pepper
  • 2 tbsp. chili pepper seasoning (store-bought or home-made*)
  • 4 soft tortillas
  • 1 cup. finely shredded Mexican cheese (we used Sargento 4 Cheese Mexican)

*All the credits go to Chris for having the wonderful home-made chili pepper seasoning on hand.
Ingredients include:

  • 4 tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 3 tsp. sea salt
  • 4 tsp. black pepper

What to do…..

  • Heat skillet on medium-high heat with 2 tbsp. vegetable oil.
  • Clean the chicken breasts. If chicken is non-frozen, rinse under cold water and pat dry. If there is any fat on the chicken breast, cut it off. Then slice chicken into thin strips.
  • Once pan is nice and hot, add chili powder seasoning and strips of chicken. Stir until the chili powder coats the chicken. Cook chicken for about 5-6 minutes or until the inside is no longer pink.
  • Chop bell pepper into strips and add to cooked chicken. Cook for another 4-5 minutes, or until peppers are crisply soft.
  • Heat another skillet on low heat. Layer one tortilla, a handful of shredded cheese and chicken and pepper mixure – top with a second tortilla. Cook 2-3 minutes and flip. Cook the other side the for the same amount of time.

These have just the right amount of kick from the chili pepper seasoning, contrasted with sweet crunchiness from the bell peppers it’s really flavorful and quite simple! Not to mention a great use of leftovers.

Chris said he liked these quesadillas even more than the actual Old El Paso fajitas we made the previous night.

I hope you enjoy as much as we did!


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