Cheesy Chicken & Vegetable Quesadillas

Cheesy Chicken & Vegetable Quesadillas

Here’s a hearty “main meal” version of a traditional Mexican appetizer!
Total 30 Minutes
Servings 8

Ingredient List

  • 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


  1. Heat oil in skillet over medium-high heat. Cook chicken 4 to 5 minutes until no longer pink.
  2. Add pepper and stir-fry 3 to 4 minutes longer until tender-crisp.
  3. Remove from heat; stir in salsa and cheese.
  4. 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.

Expert Tips

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