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1
Heat 1 tablespoon oil in a medium skillet over medium heat.
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2
Saute the chopped green pepper and onion until they begin to soften.
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3
Add the chicken, and saute for 5-7 minutes, or until chicken is cooked through (no longer pink).
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4
Add the fajita seasoning to the skillet, and the amount of water specified on the back of the taco seasoning package.
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5
Cook until the sauce thickens and begins to boil; set aside.
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6
Heat another medium non-stick skillet between medium-low and medium.
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7
Run one of the tortillas (both sides) through water, quickly, to just get the tortilla wet (this will ensure crispy/soft tortillas).
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8
Place the tortilla on the skillet for about 5-10 seconds on one side, then flip.
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9
Cover the tortilla with a layer of colby jack cheese, then the chicken mixture, then cheddar cheese.
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10
Run another flour tortilla through water, just one side this time, and place on top (wet side up) of the cheddar cheese.
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11
Cook for 1-2 minutes, until the cheddar cheese begins to melt (sometimes covering with a lid helps), then flip onto the other side (quickly, so the inside of the quesadilla does not fall out).
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12
You may have to press down on the top tortilla while flipping, so that the inside does not fall out.
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13
Cook until all the cheese is melted.
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14
Slice (a pizza cutter works great) and serve with salsa, sour cream and guacamole.
