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Southwest Chicken Fajita Quesadilla

Grilled chicken, fire-roasted red and yellow peppers, and jalapeños are mixed with shredded Monterey Jack cheese and Upstate Farms® Greek Nonfat Plain Yogurt for a quesadilla.

Serves: 10


1 1/4 cups Upstate Farms® Greek Nonfat Plain Yogurt
2 cups grilled chicken, sliced thin
1 cup red bell peppers, julienned
1 cup yellow bell peppers, julienned
2 tbsp. chopped jalapeños, seeded
2 tbsp. olive oil
10 large flour tortillas
2 1/2 cups shredded Monterey Jack cheese
2 cups salsa, optional, for dipping
Salt and pepper, to taste


1. In a large sautée pan, roast the peppers and jalapeños in olive oil. Season with salt and pepper.
2. Mix the cooked peppers and jalapeños with the chicken.
3. Spread Upstate Farms® Greek Nonfat Plain Yogurt along the interior half of each tortilla, top with the chicken mixture, and cheese.
4. Brown quesadilla on both sides in a large nonstick pan, cut into wedges and serve.