Speedy chicken quesadillas
Prep Time
Cooking Mode
60 mL cup olive oil
125 mL cup minced red onion
375 mL cup sliced mushrooms
1 orange pepper, diced
250 mL cup cooked corn kernels, about cob
7 mL tbsp. burrito seasoning blend
To taste salt and pepper
125 mL cup store-bought salsa
500 mL cup store-bought barbecue chicken, bones removed and diced
8 tortillas
375 mL cup grated Monterey Jack or Tex-Mex cheese
To taste store-bought salsa
To taste sour cream
To taste store-bought guacamole
60 mL cup olive oil
125 mL cup minced red onion
375 mL cup sliced mushrooms
1 orange pepper, diced
250 mL cup cooked corn kernels, about cob
7 mL tbsp. burrito seasoning blend
To taste salt and pepper
125 mL cup store-bought salsa
500 mL cup store-bought barbecue chicken, bones removed and diced
8 tortillas
375 mL cup grated Monterey Jack or Tex-Mex cheese
To taste store-bought salsa
To taste sour cream
To taste store-bought guacamole
Directions
1In a large non-stick skillet, brown the onions, mushrooms, pepper, and corn in 30 mL (2 tbsp.) olive oil. Transfer vegetables to a large bowl and stir in spices, salsa, and chicken. Set aside.
2Place tortillas on a clean work surface. Sprinkle bottom half of each tortilla with 2 tbsp. (30 mL) cheese. Divide reserved chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.
3In a large non-stick skillet over medium heat, brown 2 quesadillas at a time for 2 to 3 minutes per side in 7.5 mL of olive oil.
4Serve with salsa, sour cream, and guacamole.
Disclaimer
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Personal Note
Personal Note