Quick Chicken Quesadillas

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3 oz refrigerated cooked Southwest-flavor chicken breast strips
1/2 cup Old El Paso™ Thick ‘n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream


  • 1 Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
  • 2 Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
  • 3 Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Nutrition Information

Serving Size: 1 Quesadilla | 4 Servings | Smartpoints: 15
  • Calories 430
  • Total Fat 28g
  • Saturated Fat 13g
  • Cholesterol 85mg
  • Sodium 950mg
  • Total Carbohydrate 43g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 19g

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