Easy-to-Make Chicken Quesadillas

You can easily make this entrée for two in about twenty minutes with easy prep and cleanup.  You can adjust the ingredient amounts to your individual taste.  Enjoy on a game day (no matter what sport!).


  • 4 (8-inch) fat-free flour tortillas (If you want, two 10” tortillas will fit onto an 11 x 17-inch baking pan nicely. After being cooked, they can be cut into quarters, making 8 servings per tortilla.)
  • Cooking spray
  • 1 cup chopped cooked chicken.  You can use 2-6-oz. pkgs Oscar Mayer® Grilled Chicken Breast Strips (diced)
  • 1/2 cup thin red bell pepper strips
  • 1/4 cup thin green bell pepper strips
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.)
  • 1 tablespoon sliced green onion (1 medium)
  • 1 teaspoon taco seasoning (optional)
  • 1/2 cup Old El Paso® Thick ‘n Chunky salsa

STEP 1  

Heat oven to 450°F.  Line 15x10x1-inch pan with foil (or 11×17 if you use 10” tacos). Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan.

Cook the peppers and onions for about 5 minutes in a large skillet with 1 tsp. of oil. Add the diced chicken (and some taco seasoning if you wish), tossing well to blend; cook for several more minutes until veggies are tender and the chicken is thoroughly heated.

Sprinkle mixture evenly between two tortillas.  Top with remaining 2 tortillas.


Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.


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