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Quesadillas

1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
1 (8 ounce) package shredded
Monterey Jack cheese
1 (8 ounce) package shredded
Cheddar cheese
10 (10 inch) flour tortillas

options for filling!
black beans, rinsed and well drained
chopped green bell peppers
chopped red bell peppers
onion, chopped
mushrooms
1 pound skinless chicken breast, cubed and cooked
1 tablespoon bacon bits
chopped tomato, drained (don't cook the tomato with the other veggies)

Heat the oil in a heavy skillet over medium heat.
Saute' veggies just until tender crisp, careful not to over cook! Add meat if you like.
Season with dry fajita mix. Don't add water, we don't want a sauce or liquid in this case.
Layer 1/2 of each tortilla with Cheddar cheese, veggie mixture, beans, tomato - ????
Top with Monterey Jack cheese.
Cover with a second tortilla, spray with one quick spritz of oil.
Bake on a lightly greased sheet pan, at 350 degrees* for 10 minutes, or until cheese has melted.
Cut the quesadillas into wedges and serve with sour cream and salsa.

OR:

Preheat oven to 350 degrees F (175 degrees C).
Spray a cookie sheet with non-stick cooking spray.
Place two tortillas between two damp paper towels and microwave on high for 1 minute.
Fill 1 tortilla with mixture of meat, cheeses, and salsa, top with second tortilla.
Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted.
Cut the quesadillas into wedges and serve with sour cream or other favorite toppings.

*Of course these can be carefully cooked stove top in a non-stick pan, sprayed with just a bit of oil.

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