Grilled Enchilada Quesadillas

  • Prep 15 min
  • Total 15 min
  • Servings 4

Ingredients

  • 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
  • 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
  • 1/4 cup roasted red bell pepper strips (from a jar)
  • 1/4 cup sour cream
  • 8 (7 to 8-inch) flour tortillas
  • 1/4 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Salsa, if desired

Steps

  • 1
    Heat closed contact grill for 5 minutes.
  • 2
    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.
  • 3
    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 Facts

Serving Size: 1 Quesadi11a
Calories
460
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
45%
Cholesterol
90mg
30%
Sodium
810mg
34%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
14%
14%
Calcium
32%
32%
Iron
18%
18%
Exchanges:
2 1/2 Starch; 3 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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