There are a couple of ways to make these. You can use leftover chicken or beef, or you can grab one of those cheater fajita mix envelopes and cook up some chicken breast. The instructions below are assuming you are making the meat fresh with that cheater mix ;-) If you are using leftover meat, simply cut it into cubes, saute some onion and garlic (like it says in the recipe) in some olive oil, then toss in the meat. Sprinkle with some Mexican seasonings if you like.
My family loves these!
Amanda’s Chicken Fajita Quesadillas
2 boneless, skinless chicken breasts
1 envelope of fajita seasoning
1 tbsp diced onion
1 clove garlic, diced
1/4 cup shredded cheddar
1/4 cup shredded pepper jack cheese
4- 8″ flour tortillas
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, adding a few drops of olive oil between quesadillas.