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Fajita Quesadillas
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| 3 Tbsp | vegetable oil |
| 3 Tbsp | lemon juice |
| 1 | garlic clove, minced |
| 1 tsp | cumin, ground |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 dash | hot sauce |
| salt | |
| pepper | |
| 4 | chicken thighs, (boneless/skinless) |
| 4 | tortillas, 8 inch |
| 2 c | cheese, grated, (mixed) |
| salsa | |
| sour cream |
In a heavy duty resealable plastic bag, combine 2 tablespoons vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator about 20 minutes. Note: Can substitute flank steak in place of chicken, use 1 lb and marinate for 1 hour. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side. Slice the chicken into strips or cubes. Top 2 tortillas with half of the chicken each, sprinkle generously with cheese, cover with remaining tortillas. Heat a griddle or two skillets and brush with oil. Carefully place quesadillas on griddle and cook until blistered and golden. Turn them with a large spatula and cook until golden. Remove quesadillas and cut each into 8 pieces. Serve with salsa and sour cream.
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