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Grilled Enchilada Quesadillas
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Prep Time:
15 minutes
Total Time:
15 minutes
Whip up this quick and easy dish using seasoned frozen chicken strips and pre-shredded cheese for a speedy meal.
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 from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Salsa, if desired
Instructions:
  • Preheat contact grill for 5 minutes.
  • In a large bowl, mix together chopped chicken strips, cheese, roasted pepper strips, and sour cream until well combined. Spread enchilada sauce on 4 tortillas, then evenly spread the chicken mixture on top. Finish by placing the remaining tortillas on top.
  • Once the grill is nice and hot, place one quesadilla on the bottom grill surface. Close the grill and cook for 3 to 5 minutes until golden brown and the cheese is melted. Repeat for the rest of the quesadillas. Cut each quesadilla into 4 wedges and serve with salsa.

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