| Saute onion and garlic in frying pan until tender. Remove and set aside. Slice the chicken breasts into thin strips. Cook chicken in a little olive oil until no longer pink. Add fajita mix and 1/4 cup water (according to package directions) to chicken and bring to a boil. Reduce heat to a simmer, add onion and garlic. Simmer for 6-8 minutes. Remove chicken from pan and dice into small cubes. Have chicken and shredded cheese ready. Warm a small amount of olive oil over medium heat in a skillet. Remove excess oil and add a tortilla. Cover half of the tortilla with the chicken, sprinkle with shredded cheese. Allow tortilla to cook for a minute then fold over the empty side onto the chicken mixture. Cook for another minute or so, make sure it doesn't burn. Flip the quesadilla over and cook the other side for about a minute. Remove to plate and keep warm by covering with another plate or with foil while you cook the other four quesadillas. *I actually used garlic cheddar and regular cheddar, but figured that pepper jack is more common and would also taste good, so I put that in the recipe instructions. A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "FamilyCorner"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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