Cheesy Chicken & Vegetable Quesadillas

Prep Time:10 Mins | Total Time:30 Mins | Makes:8

Here’s a hearty “main meal” version of a traditional Mexican appetizer!

1 tbsp (15 mL) vegetable oil

1 lb (500 mL) chicken breast strips

1 green or red pepper, cut into strips

1 cup (250 mL) Old El Paso* Thick N’ Chunky Salsa

1 1/4 cups (300 mL) shredded Cheddar or Monterey Jack cheese

1 pkg (334 g) Old El Paso* Large Flour Tortillas

sour cream for dipping

Heat oil in skillet over medium-high heat. Cook chicken 4 to 5 minutes until no longer pink.
Add pepper and stir-fry 3 to 4 minutes longer until tender-crisp.
Remove from heat; stir in salsa and cheese.
Spread 1/4 cup (50 mL) chicken mixture on half of each tortilla; fold over to make half-moon shape. In a non-stick skillet, grill until tortillas are golden on both sides. Cut into wedges and serve with sour cream for dipping.

Tip: Add colour and richness by adding thinly sliced avocado to your quesadilla.