1/4
cup chopped drained roasted red bell peppers (from 7-oz jar)
1/4
cup sour cream
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
2
tablespoons vegetable oil
1/4
cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
Thick & chunky salsa, if desired
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Steps
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.
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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.
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