Enchilada Quesadillas

Name: Enchilada Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 255 grams package frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped; 113 grams cup shredded Colby-Monterey Jack cheese blend; 59 milliliters Old El enchilada sauce (from 10-oz can); 4 8-inchs Old El flour tortillas for burritos (8-inch; from 11-oz package); 59 milliliters chopped drained roasted red bell peppers (from 7-oz jar); 4 servings Old El Thick n Chunky salsa, if desired; 59 milliliters sour cream; 2 Tbsps vegetable oil

You can never have too many hor d'oeuvre recipes, so give Enchilada Quesadillas a try. This recipe serves 4. One serving contains 443 calories, 25g of protein, and 24g of fat. From preparation to the plate, this recipe takes roughly 20 minutes. Head to the store and pick up old el flour tortillas, cream, vegetable oil, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In medium bowl, mix chicken, roasted peppers and sour cream.

Ingredients you will need

Sour Cream

Whole Chicken

Peppers

Equipment you will use

Bowl

Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Place tortilla, oiled side down, in skillet.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.

Ingredients you will need

Enchilada Sauce

Tortilla

Whole Chicken

Cheese

Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas.

Ingredients you will need

Tortilla

Cheese

Cut each quesadilla into 4 wedges.

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

255grams

package frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped 113grams

cup shredded Colby-Monterey Jack cheese blend 59milliliters

Old El enchilada sauce (from 10-oz can)48-inchs

Old El flour tortillas for burritos (8-inch; from 11-oz package)59milliliters

chopped drained roasted red bell peppers (from 7-oz jar)4servings

Old El Thick 'n Chunky salsa, if desired 59milliliters

sour cream 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.