10 flour tortillas, 10-inch
2 or 3 chicken breasts, depending on their size
1 packet Fajita seasoning
1 tablespoon oil
1 green bell pepper diced
1 red bell pepper diced
1 yellow onion diced
about 2 cups shredded Cheddar cheese
about 2 cups shredded Monterey Jack cheese
1. Cut chicken into small pieces. Combine with the fajita seasoning and mix throughly.
2. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes.
3. Stir in green and red bell peppers, and onion. Slowly cook for 10 minutes, or until the vegetables are tender.
4. Layer half of each tortilla with Cheddar cheese and chicken mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly.
5. 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.
6. Cut each quesadilla into 3 wedges and serve.
Serves 5 (two each). Ready in 20 minutes.
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