Cheesy Chicken Quesadillas
Spice up your lunch with these muy caliente and cheesy chicken quesadillas.
8 slices Natural from The Farm Oven Roasted Cooked Chicken Breast Deli
1 1/3 cups (325 mL) shredded Tex Mex Cheese
4 whole wheat tortillas (10 inch/25 cm)
1/2 cup (125 mL) diced red pepper
1 jalapeño pepper, seeded and diced
2 tbsp (30 mL) canola oil, divided
1 cup (250 mL) salsa
1/4 cup (60 mL) sour cream
1. Sprinkle cheese over half of each tortilla; top evenly with chicken slices, red pepper and jalapeño. Fold each tortilla over to enclose filling.
2. Brush half of the oil into large skillet set over medium heat; cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts. Cut each quesadilla into 3 wedges. Serve with salsa and sour cream.
- Alternatively, serve with guacamole.
- Substitute Monterey Jack for Tex Mex cheese.