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Cheese & Chicken Fajita Quesadillas

photo by:kraft
Thin strips of chicken breast sautéed in the skillet with onions and peppers give these cheesy quesadillas their fajita-style flavor.
30 min
30 min
6 servings, 1 quesadilla each

What You Need

lb.  boneless skinless chicken breasts, cut into thin strips
cup  each sliced onions and red pepper strips
cup  TACO BELL® Thick & Chunky Salsa
cup  drained canned black beans, rinsed
 flour tortillas (6 inch)
cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Make It

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.

ADD onions and peppers; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook 3 min. or until heated through, stirring occasionally.

TOP tortillas with chicken mixture and cheese; fold in half. Spray second large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until evenly browned. Fold in half or cut into wedges.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Prepare as directed, substituting 1/2 cup drained canned corn for the black beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes and chopped fresh cilantro.
Special Extra
Top each serving with 1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
If you have only 1 large skillet, cook chicken mixture in skillet as directed, then transfer to bowl; cover to keep warm. Wipe out skillet, then spray with additional cooking spray and use to cook quesadillas as directed.
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