| 2 | Old El Paso® flour tortillas (8 inch) from 11.5-oz package |
| 1 1/2 | cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken |
| 2/3 | cup chopped red bell pepper |
| 2 | cups shredded Mexican cheese blend (8 oz) |
| Old El Paso® salsa (any variety) |
Serve with...
California BLT Tossed Salad
Total Time:
15 min
| 1. | Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet. |
| 2. | Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa. |
|
| If you prefer, you can use Monterey Jack cheese instead of the Mexican blend and chopped tomato instead of the bell pepper. |
Nutrition Information:
440 ( 220); 24g ( 13g, 0g); 80mg; 1320mg; 31g ( 1g, 16g); 24g 35%; 40%; 45%; 10% 1 ; 1 ; 0 ; 3 ; 3 2