Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.
(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
oz. (1 cup) shredded colby-Monterey Jack cheese blend
cup roasted red bell pepper strips (from a jar)
cup sour cream
(7 to 8-inch) flour tortillas
cup Old El Paso™ Enchilada Sauce
Salsa, if desired
Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.
If you don't have enchilada sauce on hand, use taco sauce instead. Also, new varieties of flour tortillas, such as green chile or cilantro-flavored can be used in place of the regular flour tortillas.
Avoid using metal forks, knives or tongs when cooking with a contact grill, as metal utensils can damage the nonstick surface of the grill. Be sure to follow the manufacture's directions for using the grilling accessories included with your grill.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Quesadi11a
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 3 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.