FAJITA QUESADILLAS

2 tablespoons vegetable oil, divided use
1 cup onion, quartered and sliced
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) envelope fajita mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups four-cheese Mexican blend, divided use

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink.

Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens. (This can be done one day ahead with the mixture cooled and then refrigerated. Heat before using.)

Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture.

Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.

Makes 5 servings
Source: Nestle