1. Heat 1 tablespoon oil in a medium skillet over medium heat. Saute the chopped green pepper and onion until they begin to soften. Add the chicken, and saute for 5-7 minutes, or until chicken is cooked through (no longer pink). 2. Add the fajita seasoning to the skillet, and the amount of water specified on the back of the taco seasoning package. Cook until the sauce thickens and begins to boil; set aside. 3. Heat another medium non-stick skillet between medium-low and medium. Run one of the tortillas (both sides) through water, quickly, to just get the tortilla wet (this will ensure crispy/soft tortillas). Place the tortilla on the skillet for about 5-10 seconds on one side, then flip. 4. Cover the tortilla with a layer of colby jack cheese, then the chicken mixture, then cheddar cheese. Run another flour tortilla through water, just one side this time, and place on top (wet side up) of the cheddar cheese. 5. Cook for 1-2 minutes, until the cheddar cheese begins to melt (sometimes covering with a lid helps), then flip onto the other side (quickly, so the inside of the quesadilla does not fall out). You may have to press down on the top tortilla while flipping, so that the inside does not fall out. Cook until all the cheese is melted. 6. Slice (a pizza cutter works great) and serve with salsa, sour cream and guacamole. ---------------------------------------------------------------------------
Nutrition
Ingredients
