Southwestern Chicken Quesadillas
Summary
 | |
| Yield | |
|---|---|
| Prep time | 5 minutes |
Description
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 1 T vegetable oil
- 6 10-inch flour tortillas
- 1 1⁄2 c grated pepper jack cheese
- 15 oz 15 oz Libby’s® Mixed Vegetables, drained
- 6 oz grilled chicken breast strips, chopped
- 1 fresh or bottled tomato salsa
Instructions
For each quesadilla, in a large skillet, heat 1 teaspoon oil over medium heat. Place one tortilla in skillet; sprinkle evenly with 1/4 cup cheese. Sprinkle 1/2 cup mixed vegetables and 2 ounces chicken on top. Sprinkle with 1/4 cup cheese and place another tortilla on top. Cover and cook over medium-low heat until bottom is golden and cheese is melted. Carefully turn over and continue to cooked, covered, until second side is golden. Slide quesadilla onto a cutting board and cut into 6 wedges. Repeat with remaining ingredients to make a total of 3 quesadillas. Serve with salsa.
