When I first had these quesadillas, it was at a friend’s house when my friends and I decided to make dinner instead of ordering in and the results were amazing. We did make enough to feed a small army, so lunch the next day was sorted.
photo credit – https://www.goodfreephotos.com/food/cheese+quesadilla.jpg.php
- 1 Old El Paso Fajita kit (trust me it tastes so much better than the quesadillas kit)
- 500 g chicken
- 1 red pepper
- 1 onion
- 1 or 2 medium tomatoes
- Cheese (for sprinkling over the top)
- Dice the chicken into small pieces (I use scissors)
- Chop the onion and red pepper finely.
- Fry the chicken, onion and pepper until the chicken is cooked (light brown)
- Once fried, add the seasoning from the fajita kit and keep on a low heat.
- Finely chop the tomatoes but do NOT add them to the pan (it makes them soggy)
- Place a few the wraps (3 or 4) from the fajita kit in a ceramic tray (or one you would put a pasta bake in)
- Put a sprinkle of cheese on one half of the wrap, then add the fillings you want into the wraps, make sure it’s not too full as it needs to fold over.
- Make sure you sprinkle cheese round the edges so that once its melted, the melted cheese seals the pack.
- Pop the tray under the grill (200 degrees) for a minute or until golden brown, then flip the wraps and leave for 30-45 seconds.
- You want them to still be a little bit soft.
I always have homemade guacamole with these, just to dip the quesadillas in.