.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
00
Chicken Quesadilla SandwichesChicken Quesadilla Sandwiches

Chicken Quesadilla Sandwiches

Enjoy these quick, flavorful chicken quesadillas packed with juicy chicken, vibrant peppers, and melted cheese in crispy tortillas. Perfect for a speedy, delicious meal,. Serve with salsa and sour cream for an extra kick!
Logo
Recipe - Save-on-Foods
600x360-quesadilla-sandwich.jpg
Chicken Quesadilla Sandwiches
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 tbsp Vegetable Oil
1 lb Chicken Breast, boneless, skinless, cut into thin strips
1 green or red bell pepper, diced
1 pkg Old El Paso Smart Fiesta Fajita Seasoning Mix
1/2 cup water
1 pkg Old El Paso Smart Fiesta made with Whole Grain Tortillas (8 tortillas)
2 cups shredded reduced fat Cheddar cheese
Old El Paso Thick N' Chunky Salsa (optional)
Reduced Fat or Fat Free Sour Cream (optional)
Directions
  1. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 to 5 minutes until no longer pink inside; drain excess liquid.
  2. Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
  3. Evenly divide chicken mixture over half of each tortilla. Sprinkle each with 1/4 cup (50 mL) shredded cheese; fold over to make half-moon shape, pressing lightly.
  4. Cook quesadillas in an ungreased, nonstick skillet 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Cut into wedges and serve with salsa and sour cream for dipping, if desired.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 to 5 minutes until no longer pink inside; drain excess liquid.
  2. Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
  3. Evenly divide chicken mixture over half of each tortilla. Sprinkle each with 1/4 cup (50 mL) shredded cheese; fold over to make half-moon shape, pressing lightly.
  4. Cook quesadillas in an ungreased, nonstick skillet 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Cut into wedges and serve with salsa and sour cream for dipping, if desired.