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Fajita Quesadilla recipe

Fajita Quesadillas.

Using a convenient fajita seasoning mixeasily and quickly turns ordinary quesadillas into extra-savoryappetizers when combined with onion and bell peppers. Serve witha platter of jicama, melon and and mango slices dressed witha little lime juice.

Recipe: Fajita Quesadilla

2 tablespoons vegetable oil – divideduse
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thinstrips
1 (1.25-ounce) package ORTEGA® Fajita or Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas – divided use
2 1/2 cups 4 cheese Mexican blend – divided use

  • Heat 1 tablespoon vegetable oil in largeskillet over medium-high heat. Add onion and bell pepper; cook,stirring occasionally, for 3 to 4 minutes or until vegetablesare tender. Add chicken; cook, stirring occasionally, for 4 to5 minutes or until chicken is no longer pink. Stir in seasoningmix and water. Bring to a boil. Reduce heat to low; cook for3 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 overmixture. Heat remaining oil in large skillet over medium-highheat. Place quesadilla in skillet; cook for 2 to 3 minutes oneach side or until golden brown and cheese is melted. Repeatwith remaining ingredients.

    Makes 4 servings.

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

    Vegan Recipe: Fajita Quesadillas

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