Horizons Math Grade 4 and K,The Reading Lesson, Sequential Spelling, Lifepac Language Arts 4, Apologia Astronomy, Veritas Press New Testament/Greeks/Romans
Prima Latina, Contenders for the Faith and various Winters Promise books, Live Mocha Spanish, Plants Grown Up
10 Large Flour Tortillas
1 pound boneless, skinless Chicken Breasts
1 packet Fajita Seasoning
1 tablespoon Oil
1/2-1 Green Bell Pepper diced
1/2-1 Red Bell Pepper diced
1/2-1 Yellow Onion diced
8 ounces shredded Cheddar Cheese
8 ounces shredded Monterey Jack Cheese
1. Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly.
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/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a “half moon” and press lightly.
5. Lightly brown each quesadilla in a new skillet for 2-3 minutes per side until cheese is melted.
I serve them with salsa, sour cream and guacamole. YUM!
(found on a MissionTortilla package)
Sep. 6, 2009 - We had them again for luinch today :)
Posted by Anonymous
Leftovers of course! Thanks! I did only use one whole pepper for the recipe...still wondering if I should use more seasoning next time though, and we used a sweet onion, as that is pretty much all we like and buy. Thanks for posting ;) Have a great day, and post recipes when you can ;D
Your RGT and FB friend,
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