Make it Mexican in just 20 minutes! Grab a skillet to make a restaurant favorite with chicken and cheese.
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped
cup chopped drained roasted red bell peppers (from 7-oz jar)
cup sour cream
Old El Paso™ flour tortillas for burritos (8-inch; from 11-oz package)
tablespoons vegetable oil
cup Old El Paso™ enchilada sauce (from 10-oz can)
cup shredded Colby-Monterey Jack cheese blend (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
In medium bowl, mix chicken, roasted peppers and sour cream.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.