Grilled Enchilada Quesadillas

Name: Grilled Enchilada Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 255 grams pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped; 237 milliliters oz. shredded colby-Monterey Jack cheese blend; 59 milliliters Old El Enchilada Sauce; 56 8-inchs to 8-inch) flour tortillas; 59 milliliters roasted red bell pepper strips (from a jar); 4 servings Salsa, if desired; 59 milliliters sour cream

You can never have too many hor d'oeuvre recipes, so give Grilled Enchilada Quesadillas a try. This recipe makes 4 servings with 2396 calories, 80g of protein, and 63g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. Head to the store and pick up flour tortillas, colby-monterey jack cheese blend, roasted bell pepper strips, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It will be a hit at your The Fourth Of July event. This recipe is typical of Mexican cuisine.

Instructions

Heat closed contact grill for 5 minutes.

Equipment you will use

Grill

Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix.

Ingredients you will need

Chicken Tenders

Sour Cream

Cheese

Pepper

Equipment you will use

Bowl

Spread 4 tortillas with enchilada sauce.

Ingredients you will need

Enchilada Sauce

Tortilla

Spread

Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.

Ingredients you will need

Enchilada Sauce

Tortilla

Whole Chicken

Spread

When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas.

Ingredients you will need

Cheese

Equipment you will use

Grill

Cut each into 4 wedges.

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Grill

Bowl

Ingredients

Servings:

255grams

pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped 237milliliters

oz. shredded colby-Monterey Jack cheese blend 59milliliters

Old El Enchilada Sauce 568-inchs

to 8-inch) flour tortillas 59milliliters

roasted red bell pepper strips (from a jar)4servings

Salsa, if desired 59milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.