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| Fajita Quesadillas |
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| Serves: 5-6 Ingredients 2 tablespoons vegetable oil, divided 1 cup quartered, sliced onion 1 cup green or red bell pepper strips 1 pound boneless, skinless chicken breast halves, cut into thin strips 1 (1.25-oz.) package Fajita Seasoning Mix 1/3 cup water 10 (6-in.) flour tortillas, divided 2 1/2 cups 4 cheese Mexican blend, divided Directions: 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. |
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| Serve with a platter of jicama, melon and mango slices, dressed with a little lime juice. |
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