Chicken Quesadillas

 

• 1 pound skinless, boneless chicken breast, diced or in strips
  

• 1 (1.27 ounce) packet fajita seasoning (or use 1/2 each: chili powder, cumin and oregano)
  

• 1 tablespoon olive or vegetable oil

• 1 green bell pepper, thinly sliced
  

• 1 red bell pepper, thinly sliced
  

• 1 onion, thinly sliced
  

• 10 (10 inch) flour tortillas

• 1 (8 ounce) package shredded Cheddar cheese or Mexican cheese
  

• 1 (8 ounce) package shredded Monterey Jack cheese

  Salt/Pepper to taste

   
  

   Coat the chicken in the seasonings - set aside.
  

   On medium heat: Add olive oil to a skillet, saute bell peppers and onions until soften. Remove the vegetables from the skillet and place in a bowl. Toss the chicken into the skillet and cook until done - about 10 minutes. Remove the chicken into another bowl. 

  On medium heat: Add 1 tortilla to the pan and heat - quickly turn the tortilla over and on one half of the tortilla layer on some cheese, chicken, vegetables and top with more cheese. Cover the mixture with the other half of the tortilla and press down on the quesadilla and cook until browned. Flip the tortilla and brown the other side. Remove the quesadilla from the skillet and repeat with the remaining quesadillas. 

  Slice the quesadillas into wedges and serve warm with sour cream, lime crema, guacamole or pico de gallo.