Here's an easy after-school snack. Or just add a salad, and dinner's served in no time!
Old El Paso™ flour tortillas (8 inch) from 11.5-oz package
cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken
cup chopped red bell pepper
cups shredded Mexican cheese blend (8 oz)
Old El Paso™ salsa (any variety)
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.