Prep Time: 10 minutes
Cook Time: 12 minutes
2 BBQ seasoned chicken breasts, cut into 1-inch pieces
1 green bell pepper, cut into 1/4-inch-thick strips
1/2 Vidalia onion, sliced lengthwise into 1/2-inch strips
4 tbs. olive oil, divided
Four 10-inch diameter flour tortillas
3 cups shredded Monterey Jack cheese
1/2 cup fresh cilantro leaves
1/3 cup sour cream
- In large bowl, combine 3 tbs. oil, Add chicken, bell pepper, onions, and 3 tbs. oil. Season with salt and pepper and toss to coat.
- Heat large griddle over medium-high heat. Spread chicken and vegetables over hot griddle and cook 7 minutes, turning occasionally, or until chicken is cooked through and vegetables are charred in spots. Transfer to heat safe bowl. Wash and dry griddle.
- Heat griddle over medium heat. Brush one side of each tortilla with 1 tsp. oil. Lay tortillas, oiled side down on work surface. Sprinkle 1/2 cup cheese over bottom half of each tortilla. Divide chicken fajita mixture between tortillas, then top with another 1/4 cup of cheese. Fold top half of tortillas over filling and press lightly to compact.
- Place quesadillas on griddle and cook, flipping halfway through cooking, for 5 minutes, or until golden brown and cheese melts. Transfer quesadillas to cutting board. Open quesadillas and scatter cilantro leaves over filling. Close quesadillas and cut each into 4 wedges and serve immediately with sour cream.