Chicken Quesadilla Sandwiches
Recipe - East Maple Ridge
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
- 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.
- Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
- 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.
- 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
Shop Ingredients
Makes 4 servings
Western Family - Vegetable Oil, 1.42 Litre
Save-On-Foods - Chicken Breast, Boneless Skinless, Fresh, 1 Each
Peppers - Green Bell, 240 Gram
Old El Paso - Smart Fiesta Fajita Seasoning Mix, 24 Gram
Not Available
Old El Paso - Smart Fiesta Tortillas, 311 Gram
Western Family - Tex Mex Shredded Cheese Blend Light, 320 Gram
Not Available
Dairyland - Light Sour Cream 5% M.F., 250 Millilitre
Directions
- 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.
- Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
- 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.
- 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.