Tuesday, 7 April 2015

Fajita Quesadillas

  • 2 Tablespoons canola oil
  • ½ red bell pepper, seeded and diced
  • ½ green bell pepper, seeded and diced
  • ½ white onion, sliced
  • 1½ tablespoons Old El Paso fajita seasoning mix
  • 2 tablespoons butter
  • 8 burrito sized flour tortillas
  • 2 cups shredded Mexican cheese
  • toppings: sour cream, guacamole, cilantro, tomatoes
  1. Heat oil in a large skillet. Add the bell peppers, onions, and fajita seasoning mix. Cook for 4-5 minutes or until vegetables are tender. Remove vegetables from the pan and set aside.
  2. Melt the butter in a large skillet. Place one tortilla in the pan and add ¼ of the vegetable mixture and sprinkle on ½ cup of cheese. Top with another tortilla.
  3. Cook quesadillas 5-6 minutes per side or until tortillas are golden brown and the cheese has melted. Repeat with remaining tortillas, adding more butter if necessary.
  4. Cut each quesadilla into 4 slices and top with desired toppings.

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