Recipe written by The Chef Next Door
1 1/2 lbs. beef strips (I bought mine already cut up at the store; if you can't find it, buy a skirt steak or flank steak and cut it into strips)
1 container of pre-cut peppers and onions (again I bought this in the produce section; you can always slice peppers and onions if needed)
1 packet fajita seasoning
8 large size tortillas
Mexican blend shredded cheese
Preheat the oven to 400 degrees and line a baking sheet with tin foil. Spray lightly with cooking spray.
Add your beef and veggies to a large Ziploc bag and sprinkle the fajita seasoning over the top. Close the bag, shake it and gently massage the meat and veggies so the seasoning covers every piece. Empty the bag on the baking sheet and spread everything in an even layer.
Bake the meat and veggies for about 20 minutes, until the meat is cooked through and the veggies are tender.
While the meat and veggies are cooking, get everything ready to make the quesadillas. I use a griddle to make mine, just because I can make more than one at a time. If you don't have a griddle a large skillet will work, you'll just have to make them one at a time.
Lay four of the quesadillas out on a work surface and sprinkle each one with a big handful of the cheese. Once the meat and veggies are cooked, lay a good helping of each over the layer of cheese. Lay these on your prepared skillet or griddle and top each with another tortilla.
Cook until golden brown and the cheese is melting. Flip over and cook on the other side until it gets golden brown. Repeat until all the quesadillas are made.
Once cooked, place the quesadillas on a cutting board. Allow to set for just one minute, then cut into quarters.
Serve with salsa, guacamole and sour cream on the side.