Recipe: Chicken Fajita Quesadilla 



110 (1 quesadilla cut in two)

Per Serving

302.9 cal., 19.9 g pro., 11.8 g fat, 29.8 g carb, 4.9 g fiber, 487.3 mg sod.

Meal Pattern

2.25-oz.-eq. meat/meat alternate, 1.5-oz.-eq. whole grains, 1/8 cup red/orange vegetables, 1/8 cup other vegetables

Cost Per Serving


9 lb. rotisserie-seasoned chicken meat*

110 whole-grain flour tortillas, 8-in.

7 lb. cheddar cheese, shredded

7 lb. diced onions

4 1/2 lb. red bell peppers, sliced

  1. Heat a large flattop/tilt skillet over medium heat and spray lightly with non-stick cooking spray. Place the tortillas on the flat-top/tilt skillet and warm.
  2. Leave the tortillas on the cooking equipment and top each with 1 oz. (#16 scoop) of cheese, then add 1 1/4 oz. (#30 scoop) of chicken. Add 1 oz. onions and 2/3 oz. red bell peppers.
  3. Cook until the cheese is melted and the toppings are heated to an internal temperature of 165°F.
  4. Fold the tortilla in half and remove from the flat-top/tilt skillet. Cut each quesadilla into two wedges.

*Note: House of Raeford Pulled Rotisserie Seasoned Chicken Meat can be used in this recipe.

Recipe and Photo: House of Raeford,

Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

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