These quesadillas are the perfect weeknight meal when you need to get dinner on the table in a hurry. Tortillas are filled with chicken and vegetables cooked in a flavorful Skillet Sauce.
10m
PREP TIME
20m
COOK TIME
335
CALORIES
7
INGREDIENTS
These quesadillas are the perfect weeknight meal when you need to get dinner on the table in a hurry. Tortillas are filled with chicken and vegetables cooked in a flavorful Skillet Sauce.
10m
PREP TIME
20m
COOK TIME
335
CALORIES
7
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 medium bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 package McCormick® Gluten Free Fajita Skillet Sauce
- 8 flour tortillas, 8 inches
- 2 cups shredded Monterey Jack cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 400°F. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add vegetables; cook and stir 3 minutes.
- 2 Stir in Skillet Sauce. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and vegetables are tender-crisp. Spread evenly on 4 of the tortillas on 2 baking sheets. Sprinkle each with 1/2 cup shredded cheese then top with a second tortilla.
- 3 Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Serve with desired toppings.
NUTRITION INFORMATION
(per Serving)
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