This recipe was originally posted in What's for Dinner August 2008 by: FamilyCorner
Amanda's Chicken Fajita Quesadillas
2 boneless, skinless chicken breasts
1 envelope of fajita seasoning
1 tbsp diced onion
1 clove garlic, diced
olive oil
1/4 cup shredded cheddar
1/4 cup shredded pepper jack cheese
4- 8" flour tortillas
(I actually used garlic cheddar and regular cheddar, but figured that pepper jack is more common and would also taste good, so I put that in the recipe instructions)
Saute onion and garlic in frying pan until tender. Remove and set aside. Slice the chicken breasts into thin strips. Cook chicken in a little olive oil until no longer pink. Add fajita mix and 1/4 cup water (according to package directions) to chicken and bring to a boil. Reduce heat to a simmer, add onion and garlic. Simmer for 6-8 minutes.
Remove chicken from pan and dice into small cubes. Have chicken and shredded cheese ready.
Warm a small amount of olive oil over medium heat in a skillet. Remove excess oil and add a tortilla. Cover half of the tortilla with the chicken, sprinkle with shredded cheese. Allow tortilla to cook for a minute then fold over the empty side onto the chicken mixture. Cook for another minute or so, make sure it doesn't burn. Flip the quesadilla over and cook the other side for about a minute. Remove to plate and keep warm by covering with another plate or with foil while you cook the other four quesadillas.
