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Fajita Quesadillas

From Farm Where Life is Good

<p><strong>A little bit of a mix!</strong> And a lotta bit of flavor. But really, really simple and less fattening than frying.</p>
Source: My little noggin' (Entered by Lara Rasmussen Anderson)
Serves: 3-6

1 red pepper, sliced (bite-sized pieces)
1 orange pepper, sliced (bite-sized pieces)
1 green pepper, sliced (bite-sized pieces)
1 Anaheim (milder) or 2 Jalapeno (hotter) peppers, diced (optional)
1-2 onions, halved and sliced half-moon
1 Tbs olive oil
1 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces (optional)
Salt and pepper to taste
6-8 large wheat flour or rice flour tortillas
1 pkg Daiya brand cheddar-style cheeze shreds
2-3 tomatoes, diced

Step by Step Instructions
  1. Sauté peppers and onions in olive oil until soft but still holding their shape/texture. Add wheatmeat/seitan and heat thru. Salt and pepper to your liking.
  2. Arrange flour tortillas on large baking sheet(s). Sprinkle Daiya cheeze evenly over surface. Bake at 350F until cheeze is melted (approx 8 min). (Daiya melts but looks different than regular cheese, so test as you go.)
  3. Remove from oven, add pepper mixture to half of tortilla, top with chopped tomatoes and fold over. Serve warm.