| 1 | package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped |
| 1/4 | cup chopped drained roasted red bell peppers (from 7-oz jar) |
| 1/4 | cup sour cream |
| 4 | Old El Paso® flour tortillas for burritos (8-inch; from 11-oz package) |
| 2 | tablespoons vegetable oil |
| 1/4 | cup Old El Paso® enchilada sauce (from 10-oz can) |
| 1 | cup shredded Colby-Monterey Jack cheese blend (4 oz) |
| Old El Paso® Thick 'n Chunky salsa, if desired |
| 1. | In medium bowl, mix chicken, roasted peppers and sour cream. |
| 2. | Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly. |
| 3. | Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa. |
|
| You can use 2 cups chopped cooked chicken or turkey for the packaged seasoned chicken breast strips. Your quesadillas just won't have quite the same flavors. |
Nutrition Information:
420 ( 230); 25g ( 10g, 1 1/2g); 80mg; 1110mg; 23g ( 0g, 2g); 24g 15%; 15%; 30%; 10% 1 1/2 ; 0 ; 0 ; 2 1/2 ; 2 1/2 1 1/2