Fiesta Chicken Quesadillas

Name: Fiesta Chicken Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 59 milliliters thin green bell pepper strips; 118 milliliters thin red bell pepper strips; 237 milliliters chopped cooked chicken; 4 8-inchs (8-inch) fat-free flour tortillas; 1 Tbsp sliced green onion (1 medium); 118 milliliters Old El Thick n Chunky salsa; 57 grams 1/2 cup shredded reduced-fat sharp Cheddar cheese

The recipe Fiesta Chicken Quesadillas could satisfy your Mexican craving in about 20 minutes. One portion of this dish contains around 34g of protein, 26g of fat, and a total of 614 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a reasonably priced hor d'oeuvre. If you have bell pepper strips, bell pepper strips, chicken, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat oven to 450F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Place 2 tortillas on foil-lined pan.

Ingredients you will need

Tortilla

Equipment you will use

Aluminum Foil

Frying Pan

Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.

Ingredients you will need

Bell Pepper

Green Onions

Tortilla

Whole Chicken

Cheese

Bake 3 to 5 minutes or until light brown and crisp.

Equipment you will use

Oven

Cut into wedges; serve with salsa.

Ingredients you will need

Salsa

Equipment

Aluminum Foil

Oven

Frying Pan

Ingredients

Servings:

59milliliters

thin green bell pepper strips 118milliliters

thin red bell pepper strips 237milliliters

chopped cooked chicken 48-inchs

(8-inch) fat-free flour tortillas 1Tbsp

sliced green onion (1 medium)118milliliters

Old El Thick 'n Chunky salsa 57grams

1/2 cup shredded reduced-fat sharp Cheddar cheese

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 DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.