This is how we make Chicken Fajita Quesadillas, they are great for Lunch or Dinner served with Mango Salsa, Pico de Gallo or Guacamole plus Refried Beans & Mexican Rice on the Side.
Chicken Fajita Quesadillas
2 cups Roasted Chicken (shredded),
3 Bell Peppers (sliced),
1 White Onion (quartered & sliced),
16 oz Monterey Jack Cheese (shredded),
2 tbsp Butter,
3/4 tsp Cumin,
1/2 tsp Pepper
1/2 cup Salsa,
12 - 9" Flour Tortillas,
Melt Butter in a large Skillet add Bell Peppers and sauté a Minute. Add Onions, Cumin and Pepper combine & continue to sauté until almost tender.
Add Chicken and Salsa, incorporate well and warm through, set aside.
Heat a Square Griddle Pan and place one Tortilla on top.
Sprinkle a handful of Cheese all around, top with Chicken Fajita Mixture and a handful of Cheese. Cover with another Tortilla.
Cook until golden & crispy, turn over and continue cooking until golden & crispy on both sides
Remove and cut in quarters.
This recipe makes 6 Quesadillas total of 24 slices.