Well this post is a follow up post from the last one on Chicken Fajitas. Quesadillas is the most cooked and requested Mexican recipe at my home. It is nothing but a grilled cheese sandwich which uses tortillas instead of bread and can be stuffed with any fillings be it vegetables, chicken or meat and cheese. For the cheeses, mozzarella, cheddar or Monterey Jack work well.

And I have discovered a few tricks over the years to make them taste really good. The first one is to add as much flavor as possible to the filling by preparing fajitas to fill inside the quesadillas. If you have leftover chicken fajitas that is even better :) If there is a lack if time and marination and cooking of the chicken and vegetables to make fajitas is not an option, the chicken & vegetables can be cut into small pieces or long strips, seasoned with herbs and spices and cooked in a saute pan and used as a filling.

Quesadillas are very flexible in terms of the filling that can be used. Its completely upto your taste and prefernece. Bell peppers, onions, mushrooms, corn, black beans, sliced (canned or fresh) jalapenos, chicken, cooked ground beef, beef fajitas, grilled shrimp, roasted pork ...... the list is endless. Choose it according to what you like to eat and you will be happy everytime. The only key being that these fillings need to be flavorful. Don't skimp on spices and add fresh flavors like lime to make them taste brighter.

Ingredients:

1 pack Tortillas (flour/corn/whole wheat)

Chicken fajitas, see recipe here

Equal parts mozzarella, cheddar and monterey jack cheese (only mozzarella, cheddar + mozzarella can also be used)

Oil for brushing the tortillas

Method:

1. Lay the tortillas open on a cutting board, plate. On one half of the tortillas, place the shredded cheese, put the fajita filling and top with the remaining cheese. Fold it over to make a semi circle.

2. With a pastry brush, gently brush a little oil on the fajitas and place in a preheated skillet over medium low heat. Let it cook on one side (approx 2-3 minutes) and then flip over. Cook on the other side, gently pressing with a spatula in between to ensure even browning on both sides. Cut each quesadilla into 3 triangles and serve with salsa, sour cream and guacamole.