Chicken Fajita Quesadilla
2 tablespoons oil, divided use.
1 cup sliced onion.
1 cup green or red bell pepper strips.
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 package Fajita or Taco seasoning mix
1/3 cup water
10 Valle Grande Flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided use
- 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.