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Mexican Cuisine
Fajita Quesadila


Fajita Quesadila
Mexican Rice
Fish Taco
Chicken Burrito
Green Salsa
Chicken with Rice
Chicken Flautas
Chicken Mole


2 tablespoons vegetable oil

1 cup onion quartered,

1 cup bell pepper strips

 1 lb boneless, skinless chicken breast, 
            cut into thin strips 

 1.25ounces(1 pkt) Fajita Seasoning Mix 

1/3 cup water

10 fajita-size flour tortillas

2 1/2 cups 4 Cheese Mexican Blend

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat.

Add onion and bell pepper; cook, stirring occasionally,

 for 3 to 4 minutes or until vegetables are tender.

Add chicken; cook, stirring occasionally, for 4 to 5 minutes or

 until chicken is no longer pink.

Stir in seasoning mix and water.

Bring to a boil.

Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese.

Place second tortilla evenly over mixture.

Heat remaining oil in large skillet over medium-high heat.

Place quesadilla in skillet; cook for 2 to 3 minutes on each side

or until golden brown and cheese is melted.

Repeat with remaining ingredients.

                                                        Vandana Dubey's Recipe Site.