Ingredients
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
Method:
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.
