12oz.frozen H-E-B Fully Cooked Beef Fajitas
1/2seedless or hothouse cucumber
1/2small red onion, thinly sliced
1/4cupbottled Kraft Greek Vinaigrette Dressing
1(5 ct.) pkg.handmade pita bread
1(8 oz.) tubPhiladelphia Cream Cheese Spread, regular or roasted garlic
4oz.feta cheese crumbles, Mediterranean
1/3cupfancy shredded mozzarella cheese
Cut cucumber lengthwise in half and then crosswise into very thin slices. Toss cucumber with onion and dressing in a medium bowl; set aside to allow flavors to blend.
Microwave fajitas according to package directions.
Split each pita horizontally to form a top and bottom. Lay cut-sides up and spread with cream cheese. Arrange fajita slices over 5 halves, evenly divided; sprinkle with feta cheese. Layer cucumber and onion over feta and sprinkle each pita with 1 tablespoon mozzarella cheese. Top with remaining pita halves, cut-sides down. Save remaining cucumber mixture to serve with quesadillas.
Heat 2 medium non-stick skillets over Medium heat. Place 1 quesadilla in each skillet; heat 2 to 3 minutes per side, until bread is toasted and filling is hot. Remove from skillet and heat remaining quesadillas. Cut into wedges; serve with remaining cucumber mixture and garnish with yogurt, if desired
No Nutritional Information Available