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Cheesy Chicken & Vegetable Quesadillas Recipe!
Food & Drink
Here’s a hearty “main meal” version of a traditional Mexican appetizer!
Preparation Time 10 min
Total Time 30 min
Recipe Makes 8
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
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.