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Fajita Quesadillas


2 tbsp. Vegetable oil, divided
1 cup Onion quartered, sliced
1 cup Green or Red bell pepper cut into strips
1 lb. Boneless, skinless Chicken breast halves, cut into thin strips
1 package Fajita Seasoning Mix
1/3 cup Water
10 pieces Fajita-size flour tortillas, divided
2 1/2 cups Cheese Mexican Blend, divided


Heat 1 tbsp. vegetable oil in large skillet over medium-high heat, add onion and bell pepper; sauté and stir occasionally, for 4 minutes or until vegetables are tender.

Add chicken; cook and stir occasionally for 5 minutes or until chicken is not pink anymore.

Stir in seasoning mix and water and bring to a boil then reduce heat to low; and cook for 4 minutes or until mixture thickened.

Spread1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese and then place second tortilla evenly over mixture.

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

Place quesadilla in the skillet and cook for 3 minutes on each side or until golden brown and until cheese is melted.

Repeat with remaining ingredients and serve warm.

Serve 6 people.


Simple tips:

Mexican rice and salsa dishes goes really well with this recipe, they all go together serving in one plate.



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Last modified: May 26, 2003