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Chicken Quesadilla Sandwiches

Name: Chicken Quesadilla Sandwiches
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp (15 mL) vegetable oil; 1 lb (500 g) boneless skinless chicken breasts, cut into thin strips; 1 green or red bell pepper, diced; 1 pkg Old El Paso* Smart Fiesta* Reduced Sodium Fajita Seasoning Mix; 1/2 cup (125 mL) water; 1 pkg Old El Paso* Smart Fiesta* made with Whole Grain Tortillas (8 tortillas); 2 cups (500 mL) shredded reduced fat Cheddar cheese; Old El Paso* Thick N' Chunky Salsa (optional); Reduced Fat or Fat Free Sour Cream (optional)

Prep 15 min
Total 25 min
Servings 4

Trendy in restaurants, and now you can make quesadillas at home.

July 6, 2010

Ingredients

1 tbsp (15 mL) vegetable oil
1 lb (500 g) boneless skinless chicken breasts, cut into thin strips
1 green or red bell pepper, diced
1 pkg Old El Paso* Smart Fiesta* Reduced Sodium Fajita Seasoning Mix
1/2 cup (125 mL) water
1 pkg Old El Paso* Smart Fiesta* made with Whole Grain Tortillas (8 tortillas)
2 cups (500 mL) shredded reduced fat Cheddar cheese
Old El Paso* Thick N' Chunky Salsa (optional)
Reduced Fat or Fat Free Sour Cream (optional)

Steps

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.