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Grilled Enchilada Quesadillas

Prep 15 min
Total 15 min
Servings 4

Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast. MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2010

Ingredients

(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped

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

(7 to 8-inch) flour tortillas

1/4

cup Old El Paso™ Enchilada Sauce

Salsa, if desired

Steps

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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.

Expert Tips

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.