Happy Cinco de Mayo!
Product: Flour tortillas
BOB RECIPE: Chicken Fajita Quesadillas
10 flour tortillas
1 lb boneless, skinless chicken breasts
1 packet Fajita seasoning
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8-oz package shredded cheddar cheese
1 8-oz package shredded Monterey Jack cheese
1 8-oz container sour cream
Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. 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 with 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 a dollop of sour cream. Servings: 10
For more recipes: http://www.missionmenus.com
Googled a recipe of fajita seasoning mix: (www.busycooks.about.com)
Fajita Seasoning Mix (By Linda Larsen, About.com Guide)
Make your own fajita seasoning mix using this easy recipe. If you are simply going to rub the mixture on steak, chicken, pork, or seafood before grilling it, omit the cornstarch.
Prep Time: 10 minutes Total Time: 10 minutes
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.