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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheesy Chicken and Vege Quesadilla Recipe

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This recipe for Cheesy Chicken and Vege Quesadilla is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp (15 ml) vegetable oil
1 lb. (500 ml) chicken breast strips
1 cup (250 ml) Old El Paso Thick N'Chunky Salsa
1¼ cup shredded cheddar or Monterey Jack cheese
1 pkg (334 g) Old El Paso large flour tortillas
1 red or green pepper cut into strips
Sour cream for dipping
Directions:
Directions:
Heat oil in skillet over medium high heat. Cook chicken 4 or 5 minutes until no longer pink. Add peppers and stir fry 3 to 5 minutes longer until tender crisp. Remove from heat, stir in salsa and cheese. Spread ¼ cup (50 ml) chicken mixture on half of each tortilla; fold over to make a half-moon.
In a non-stick skillet, grill until tortillas are golden on both sides. Cut into wedges and serve with sour cream for dipping.
To add colour, add thinly sliced avocado to quesadillas.

 

 

 

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