Friday, October 21, 2011
1/4 C water
2 Tbsp. vinegar
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 pkg. Fajitas mix (spice aisle of the grocery)
2 C shredded mixed Monterey Jack and cheddar cheeses
3 green onions, thinly sliced
8 large wheat OR Flour tortillas
Salsa, guacamole and sour cream (optional)
Combine water, vinegar oil and fajitas mix in a large plastic baggie or glass dish. Add chicken to marinade and let stand for at least 5 minutes (I usually marinade for a minimum of 30 minutes).
Remove chicken from marinade. Discard marinade. In a large skillet over medium-high heat, saute chicken until done.
Put chicken strips in single layer on 4 tortillas. Sprinkle each with cheese and green onion. Top with another tortilla and sprinkle with additional cheese and green onion. Place 2) quesadillas at a time on a large baking sheet. Bake at 350 degrees for 10 minutes, or until cheese is melted and quesadillas are lightly golden.
Cut into wedges to serve. Serve with toppings, if desired. Makes 4 quesadillas