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Recipes

Southwestern Chicken Quesadillas

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INGREDIENTS

  • 3 Tbsp. vegetable oil, divided
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 4 small (4 oz.) boneless, skinless chicken breast halves
  • 1 red bell pepper, halved lengthwise, seeded
  • 1 green bell pepper, halved lengthwise, seeded
  • 4 slices (1/4-inch) red onion
  • 8 (7 to 8-inch) flour tortillas
  • 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Cheddar & Monterey Jack with Tomato & Jalapeño Peppers Shredded Cheese
 

DIRECTIONS

  • 1

    Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.

  • 2

    Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.

  • 3

    Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.

Southwestern Chicken Quesadillas

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 661

Total Fat 33.1g

Saturated Fat 11.1g

Trans Fat 14.5g

Polyunsaturated Fat 4.7g

Cholesterol 65g

Sodium 951g

Carbohydrates 64g

Protein 27g

Dietary Fiber 6g

Vitamin A 169g

Vitamin C 68g

Calcium 394g

Iron 4g