Cheesy Chicken Quesadillas

By nancyjcanzi

Ingredients

• 1/2 lb Ground chicken 250 g
• 1/4 cup Diana® Marinade, Garlic & Herbs flavour 50 mL
• 3 Green onions, finely chopped 3
• 1/2 cup Finely chopped red pepper 125 mL
• 1/4 cup each Diana® Sauce, Original flavour and salsa 50 mL each
• 1 cup Shredded Nacho blend cheese or Monterey Jack 250 mL
• 8 (6 in/18-cm) Whole wheat or plain wheat flour tortillas 8

Details

Servings 8

Preparation

Step 1

Crumble chicken and toss with marinade until evenly coated. Heat a large, non-stick skillet over medium-high heat. Add the chicken and brown well, about 5 minutes. Stir in the green onions and red pepper. Reserve.

Spread the tortillas out and spread each one evenly with an equal amount of barbecue sauce and salsa. Sprinkle evenly with chicken mixture and cheese. Fold over to make half circles. (Quesadillas can be covered tightly and refrigerated for up to 8 hours.)

To serve: Warm a clean skillet over medium heat. Working with two quesadillas at a time, cook quesadillas for 2 to 3 minutes per side or until golden and cheese is melted. Slice into wedges and serve.