Chicken Quesadillas

90 g skinless, boneless chicken breast, diced

7 g fajita seasoning

3 ml vegetable oil

3/8 green bell peppers, chopped

3/8 red bell peppers, chopped

1/4 onion, chopped

2 (10 inch) flour tortillas

45 g shredded Cheddar cheese

1 g bacon bits

45 g shredded Monterey Jack cheese

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

On December 2nd, our class made chicken quesadillas. Everything seemed to go okay, we thought that we were supposed to cook the chicken in the skillet because we thought it would cook faster, but we were told to cook it in the oven, and it turned out good. We got all the vegetables and cheese ready. We cooked the quesadilla in the skillet because it was already hot, greased and ready, and we thought it would cook faster, even though it just barely fit into the pan. We just made one big one and then cut it into 4 seperate pieces. Everything was cooked thoroughly in the quesadilla and it tasted really good, and the whole wheat sesame tortillas gave it even more flavour. If I were to do anything different in the recipe, I would add more chicken. Other than that, the quesadillas were really good.