Menu:
Chicken Fajita Quesadillas
Sour Cream
Guacamole
Chicken Fajita Quesadillas
10 Mission Burrito Size Flour Tortillas
1 container sour cream (any brand)
1 lb. boneless, skinless chicken breast
1 (1.27oz.) packet Fajita or Taco seasoning
1 TBSP vegetable oil
1 green bell pepper (diced)
1 red bell pepper (diced)
1 onion (diced)
8 oz. pkg. shredded Cheddar cheese
8 oz. pkg. shredded Monterey Jack cheese
Cut the chicken into small pieces. Combine with the seasoning package and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside. Stir in green and red bell peppers, and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with Cheddar cheese and chicken/vegetable mixture. Top the Monterey Jack cheese. Fold each tortilla in half to create a “half moon” and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with sour cream and guacamole.
Quick Guacamole
¼ tsp. garlic powder 1-2 TBSP salsa, optional
1/8 tsp. salt
Peel and mash avocados. Add seasonings, adjust seasonings to taste.
