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1
Start by cutting the chicken (while still slightly frzn, cuts easier) into small squared pcs.
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2
Fry in pan then add in water and seasoning to the pan, sauce will thicken slightly after a few min.
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3
Set the chicken aside while preparing the other ingredients.
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4
Butter one side of all the fajita shells you intend on using and set aside.
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5
Dice the tomato and the onion, mix and also set aside.
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6
Either finely shred yourself or possibly buy 1 lb.
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7
of finely shredded Cheddar/mozzarella cheese and set aside.
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8
Let pan or possibly griddle get warm, about 350 degrees, and then assemble quesadillas similar to a sandwich.
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9
First, one shell butter-side down, then generously sprinkle the cheese.
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10
Next add in 1/4 to 1/2 c. of chicken mix.
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11
Now add in a small amount (1/4 c.) of the tomato and onion mix.
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12
More cheese, generously sprinkled, and finally top with another fajita shell, butter-side up.
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13
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it, make sure to either flip quickly or possibly rest your fingers on the top shell holding it together while you flip it.
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14
Shell should be crunchy and a golden brown color.
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15
If you find which the quesadilla is semi-plump in the center, simply press down with spatula once you have flipped it.
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16
Let stand for a few moments and then cut into quarters, serve with your choice of lowfat sour cream, guacamole or possibly salsa for dipping.
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17
This recipe yields 4 servings.
