Ingredients
1
(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
1/4
cup roasted red bell pepper strips (from a jar)
1/4
cup sour cream
8
(7 to 8-inch) flour tortillas
1/4
cup Old El Paso™ Enchilada Sauce
Salsa, if desired
Preparation
Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
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. Cut each into 4 wedges. Serve with salsa.
