These super easy foil pocket Chicken and Veggie Quesadillas are perfect for your upcoming football get together. They are flavor packed plus so easy to make and, thanks to Reynolds Wrap Non-Stick Foil, clean up is a breeze! Reynolds Wrap Non-Stick Foil is made with a Non-Stick coating added to the dull side so the cheese doesn’t stick! No more mess to clean-up either. Serve these Chicken Quesadillas right out of the oven if you wish! #sponsored #reynoldspartner @reynoldsbrands
6 large flour tortillas
1 pound cubed chicken breasts
1/2 package taco seasoning mix
3 cups grated cheese
Salt and pepper
1/2 yellow onion, cut in half and then into slices
1/2 green, red, and yellow pepper, sliced
Jalapeños, Pico de Gallo, Sour Cream, and guacamole for serving
3 tbsp butter
3 tbsp olive oil
Reynolds Wrap Non-Stick Foil
Heat 2 tablespoons olive oil in a skillet over high heat. Coat the chicken with taco seasoning in a small bowl. Add the chicken to the skillet and sauté both sides until done. Remove from the skillet and set aside.
Add the remaining 1 tablespoon olive oil to a skillet over high heat. Add in the onions and peppers and cook until they are soft. Remove and set aside.
Combine the chicken and pepper mixture in one skillet.
Tear off three 16” sheets of Reynolds Wrap Non-Stick Foil (dull side facing up). Place on counter surface. Brush softened butter on one side of each tortilla. Center one tortilla on the full sheet.
Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and peppers mixture.
Top with a little more grated cheese and then top with a second tortilla. Repeat with the remaining tortillas and fillings.
Bring the long side of each end of the foil, so the ends meet over half of the tortilla. Double fold the two short in seal the pocket.
Bake at 350° for 20 mins or until cheese is melted. Remove from oven.
Cut each quesadilla into wedges as small as you’d like.
Serve with Jalapeños, Pico de Gallo, Sour Cream, and/or guacamole. Enjoy! #ReynoldsPartner