Friday, December 21, 2007

Fajita Quesadillas

These delicious stuffed tortillas can serve as an appetizer, a snack or a main course. Serve them with salsa & sour cream or guacamole, and garnish with fresh cilantro.

Prep: 20 minutes
Yield: 4 Servings

2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion

1 pound boneless, skinless chicken breast halves, cut into thin strips
1 package Taco Seasoning Mix
10 (6-inch) flour tortillas,
2 1/2 cups monterey jack cheese
1/3 cup water
1 cup green or red bell pepper strips
1 medium tomato, peeled & chopped

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; Add tomatoes and 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.

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