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Here is my favorite...
Fajita-Style Quesadillas
(originally recipe from Better Homes and Gardens, this one is adapted for my family)
Ingredients
1/2 medium red or green sweet pepper cut into bite sized strips
1/2 medium onion, halved and thinly sliced
2 TBS coconut oil
4 6-inch white corn tortillas
1/2C shredded Monterey Jack cheese(2 ounces)
2 thin slices of tomato
1 TBS snipped fresh cilantro
Light dairy sour cream(optional)
In a large skillet cook sweet pepper and onion in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
- Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
- Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream. Powered by Linky Tools
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