You start out by grilling your meat. For fajitas I like to spray a little olive oil on my meat and then season with salt and pepper, but you could season it however you like.
Dice up an onion and bell pepper (we like red bell peppers the best, but you could use any kind you like.) Then spray it with a little oil and sautee in a pan over medium heat until veggies are tender. You could use just onions or just peppers if you aren't a big fan of one or the other.
When your meat is done cooking, let it rest for at least five minutes. Afterward slice it up in small strips. I would normally leave it this way for regular fajitas, but since I was making quesadillas, I wanted to make them bite size pieces.
Preheat a pan on medium heat, then assemble your quesadillas. I like to use the fajita size tortillas, but you could use any kind you like. I start by putting on half of the cheese. (this time I used low-fat mozzarella because it's what I had on hand, and it's low in points+ value, but you could use any cheese.) Add the veggies, then the meat then the rest of the cheese and top with another tortilla.
Put in pan and cook until tortillas are crispy and cheese is melted. About 3 1/2 minutes per side.
Cut into four triangles and enjoy! You could serve with sour cream, salsa, guacamole and lettuce if you'd like.
One quesadilla is 11 points+. (If using Mission fajita size tortillas, 2 ounces of meat trimmed of fat, 1 ounce low-fat mozzarella, and 1 teaspoon oil.)
:::Emily:::
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