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