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Cheesy Chicken & Vegetable Quesadillas

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  • Prep 10 min
  • Total 30 min
  • Servings 8
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Here’s a hearty “main meal” version of a traditional Mexican appetizer!
Created Jul 7, 2010
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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 mL) chicken breast strips
  • 1 green or red pepper, cut into strips
  • 1 cup (250 mL) Old El Paso* Thick N’ Chunky Salsa
  • 1 1/4 cups (300 mL) shredded Cheddar or Monterey Jack cheese
  • 1 pkg (334 g) Old El Paso* Large Flour Tortillas
  • sour cream for dipping

Steps

  •  
    1
    Heat oil in skillet over medium-high heat. Cook chicken 4 to 5 minutes until no longer pink.
  •  
    2
    Add pepper and stir-fry 3 to 4 minutes longer until tender-crisp.
  •  
    3
    Remove from heat; stir in salsa and cheese.
  •  
    4
    Spread 1/4 cup (50 mL) chicken mixture on half of each tortilla; fold over to make half-moon shape. In a non-stick skillet, grill until tortillas are golden on both sides. Cut into wedges and serve with sour cream for dipping.

Expert Tips

  • Tip 1
    Tip: Add colour and richness by adding thinly sliced avocado to your quesadilla.

Nutrition Information

No nutrition information available for this recipe
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