Chipotle Chicken Quesadillas

(1)
  0 reviews
  • 35|min prep time
  • 35|min total time
  • 10 ingredients
  • 3 servings

3
tablespoons olive oil
1/2
red bell pepper, cut into thin strips
1/2
large onion, thinly sliced
1/2
cup frozen corn
1 1/2
cups shredded cooked chicken
1
cup shredded Monterey Jack cheese (2 oz)
1
tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2
tablespoons chopped cilantro
6
(8-inch) Old El Paso™ flour tortillas
6
tablespoons Old El Paso™ Salsa

Directions

  1. 1 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
  2. 2 Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
  3. 3 Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved