Fajita Quesadilla Recipe
- 1 tablespoon vegetable oil
- 1 cup quartered, sliced onion
- 1 cup green bell pepper strips
- 1 pound skinless, boneless chicken breast halves
- 1 (1.25 ounce) package ORTEGA® Fajita Seasoning Mix
- 1/3 cup water
- 10 (6 inch) fajita-size flour tortillas
- 2 1/2 cups SARGENTO® 4 Cheese Mexican Blend Shredded Cheese
- 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.
