Steak and Chicken Fajita Quesadillas

Steak or Chicken Fajita Quesadillas

Ingredients:
1 lb. boneless beef (cheap cut) or chicken breasts (see note below)
2 Tbsp. olive oil
1 onion, sliced thin
2 bell peppers (use 2 different colors of your choice) sliced into thin strips
1 clove garlic, minced
Fajita seasoning (homemade or use a store bought packet if you want)
2 Tbsp. lime juice
8 Burrito size tortillas
shredded Mexican Taco blend cheese
Optional toppings: sour cream, salsa, guacamole

Directions:
Wash meat of your choice and drain. Cut steak or chicken into small strips. In a skillet heat 1 Tbsp. oil on med. high heat. Cook meat until no longer red/pink. Remove meat and let sit aside while you cook veggies. In same skillet heat the rest of the oil. Add more if you think you need it. Saute peppers, onion, and garlic to your desired doneness. Add meat back to skillet and season with your choice of Fajita seasoning. Cook 5 minutes. Stir in lime juice and turn off heat. Now it’s time to build your quesadillas. On a sprayed heated griddle or clean skillet place a tortilla in. Sprinkle some cheese on top. You don’t need much. This is just to help it hold together. Next spoon some Fajita mixture on top. Don’t over fill or spread to the edges. Keep it all towards the middle with 1” left around the sides. Sprinkle on more cheese (as much as you like) and top with another tortilla. Cook 3-5 minutes then carefully flip to other side to cook 3-5 more minutes. You’ll know it’s done when it has browned a little. Keep repeating these steps until you have used up your filling. Cut into wedges (fourths) to serve. Serve with optional toppings of your choice. I also like to serve with it a simple green salad and sweet corn with butter, a little sprinkle of chili powder, cumin, and lime.

Note: My hubby loves to use the Steak-umms that you find in the freezer section when beef is too pricey for our budget. It works just as well. He uses about four pieces which divides into 8 thin pieces. As it cooks just break apart so it looks shredded. In his words “this stuff is the bomb!” If you like both chicken and beef you could use 1/2 lb. of each in this versatile recipe which I know most men like my man would like ;-)