Steak Fajita Quesadillas

• 1- 1/2 pound Sliced Steak
• 1/4 cups Olive Oil
• 1 whole Large Onion
• 1 whole Large Bell Pepper, Any Color
• 1 package (about 1 Oz. Packet) Fajita Seasoning
• 23 cups Water
• 16 whole Tortillas (small)
• 2 cups Queso Fresca, Crumbled
• 1- 1/2 cup Shredded Cheese, Cheddar Or Colby Jack

1. Brown the meat in a large skillet over medium high heat using about 2 tablespoons of olive oil.
2. While meat is browning, slice onions and peppers into thin strips.
3. When the meat is finished browning, remove it from the pan and set aside on a paper towel-lined plate to drain.
4. Add 2 more tablespoons of olive oil to the pan and saute the onions and peppers for several minutes.
5. Add meat back to the pan and mix in the fajita mix and water.
6. Cook for several minutes on medium high heat before turning heat down to low.
7. In a medium skillet, add some more of the olive oil (enough to coat the pan) and toss in one tortilla; you should be cooking on medium/medium high heat.
8. Cook till you reach your desired crunchiness and remove the tortilla from the pan.
9. Add more oil if needed and another tortilla; place some fajita mixture and both cheeses on top and allow to melt.
10. Place the first tortilla on top to finish off your quesadilla.
11. Repeat the process till you have 8 quesadillas.
12. Note: you could use chicken instead of beef.

olive oil, onion, bell pepper, water, whole tortillas, queso fresca, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/steak-fajita-quesadillas/ (may not work)