- 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)
- 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.
 | Tip: Try grilling on the barbecue for added flavour. |
